1 fish of 2.5 kg (namorado or robalo)
1 kg of mussels with shells
1/4 cup of olive oil
1 orange with rind cut into slices
2 cloves of garlic, cut into thin slices
4 sprigs of parsley
1 tablespoon of thyme in grains
500 g of potatoes, peeled and cut into cubes
1 tablespoon of vinegar
4 onions, cut into rings
150 g of green scallions
1 cup of white wine
1/4 cup of lemon juice
Salt and black pepper to taste
1 fish of 2.5 kg (namorado or robalo)
1 kg of mussels with shells
1/4 cup of olive oil
1 orange with rind cut into slices
2 cloves of garlic, cut into thin slices
4 sprigs of parsley
1 tablespoon of thyme in grains
500 g of potatoes, peeled and cut into cubes
1 tablespoon of vinegar
4 onions, cut into rings
150 g of green scallions
1 cup of white wine
1/4 cup of lemon juice
Salt and black pepper to taste
Preheat the oven to hot (200°C)
Have the fish gutted by the fishmonger to clean it from the belly
Wash well and dry
Clean the mussels and reserve
Place the fish in a large baking dish, greased with olive oil and fill it with orange, garlic, parsley, and thyme
Season the fish outside with salt and black pepper
Put it in the oven for 20 minutes
Meanwhile, boil the potatoes in water and salt, with vinegar, for 1 minute
After 20 minutes, place the potatoes in the baking dish along with the onions, scallions, and wine
Put it back in the oven for another hour
Season the mussels with salt and lemon juice, and cover them with shells over the fish in the baking dish
Finish by baking for another 5 minutes
Serve hot.
