Entree: Spain – Cantabria – Jargo al Horno (Oven-baked local Cantabrian fish roasted with garlic, olive oil, white wine, and potatoes)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Additional 5 min

Total 55 min

Ingredients

- 2 whole jargo, approx. 1 lb (450 g) each, gutted and scaled
- 3 tbsp (45 ml) extra-virgin olive oil, plus 1 tbsp (15 ml) for drizzling
- 1 lb (450 g) Yukon Gold or waxy potatoes, peeled and thinly sliced 1/8 in (3 mm)
- 1 medium onion, thinly sliced (about 6 oz / 170 g)
- 4 cloves garlic, thinly sliced
- 1/2 cup (120 ml) dry white wine
- 2 tbsp (8 g) fresh flat-leaf parsley, chopped
- 1 lemon, juice and zest separated
- 1 tsp (5 g) coarse sea salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 bay leaf
- 1/2 tsp (1 g) smoked sweet paprika (pimentón dulce) — optional, Cantabrian touch

Instructions

1. Preheat the oven to 400°F (200°C). In a mixing bowl toss the potato slices and onion with 2 tbsp (30 ml) olive oil, 1/2 tsp (2 g) salt, and half the garlic. Spread in an even layer in a roasting dish to form a bed. Drizzle the white wine over the potatoes and tuck the bay leaf among them.
2. Pat the jargo dry and score the skin lightly on both sides. Rub each fish inside and out with the remaining salt, pepper, lemon zest, and remaining olive oil. Stuff each cavity with a few garlic slices, a little parsley, and a lemon wedge. Lay the fish on the potato bed, sprinkle with the remaining garlic and parsley, and dust with paprika if using. Drizzle 1 tbsp (15 ml) olive oil over the fish.
3. Roast in the preheated oven for 25–35 minutes, until the potatoes are tender and the fish is cooked through (flesh opaque and flakes easily). Baste once with pan juices during cooking. Remove from oven, squeeze lemon juice over the fish, let rest 3–4 minutes, then serve whole or portioned with the roasted potatoes and pan juices.