Roast Snapper with Sweet Potato, Onion and Peppers

Roast Snapper with Sweet Potato, Onion and Peppers

A recipe where Pargo is the star, to be enjoyed with a wine made from Moreto 2021.

Ingredients (serves 4)

  • 1 snapper, around 1 kg, dressed
  • 700 gr orange sweet potato, peeled and sliced
  • 3 onions, sliced
  • 1 red pepper, cut into strips
  • 2 tomatoes, quartered
  • Salt and pepper to taste
  • Olive oil to taste
  • 2 bay leaves
  • Fresh thyme
  • 200 ml white wine

  • To season the fish:

  • 5 garlic cloves, diced

  • Coarse salt to taste
  • 1 tbsp paprika
  • Olive oil to taste


To season the fish, place all seasoning ingredients in a pestle and mix well until smooth. Baste the outside of the fish. In an oven tray, pour a drizzle of olive oil, followed by the onion and make a bed for the fish. Spread the red pepper on top and place the fish on top of this layer. Arrange the potatoes and tomatoes around the fish. Add the bay leaves, thyme, and season with some more salt and pepper. Drizzle with olive oil and white wine. Place in the oven preheated to 200ºC for around 45 minutes, until golden.

Bon Appétit!