Este prato é um verdadeiro clássico da cozinha portuguesa, celebrando os sabores simples e frescos do mar. O Pargo à Portuguesa é uma receita reconfortante e saudável, onde o peixe assa lentamente sobre uma cama de pimentos, cebola e tomate, criando um molho delicioso e aromático. É a refeição perfeita para um almoço de fim de semana em família.

Ingredientes (4 Pessoas)

  • 2 pargos com 1,2 kg cada
  • 1 ramo de salsa
  • sal
  • pimenta
  • 1 colher de chá de colorau
  • 1/2 pimento verde
  • 1/2 pimento vermelho
  • 1 cebola
  • 3 dentes de alho
  • 2 tomates maduros
  • 1 dl de vinho branco
  • 1 dl de azeite

Preparação

  1. Coloque dentro do peixe, parte da salsa e tempere-o com sal, pimenta e o colorau.
  2. Depois, transfira-o para um tabuleiro refratário, forrado com os pimentos em tiras, a cebola e os alhos em fatias e o tomate em pedaços.
  3. Regue com o vinho e o azeite e leve ao forno, a 190º C, por 35 minutos.
  4. No final, retifique os temperos e sirva, de seguida, polvilhado com a restante salsa picada.

Ready for a taste of the Atlantic? Here’s the recipe in English so you can bring a bit of Portugal to your table.

Portuguese-Style Sea Bream

This recipe for Portuguese-Style Sea Bream is the epitome of coastal Portuguese cooking: simple, rustic, and bursting with fresh, vibrant flavours. The method of baking the fish on a bed of vegetables is a classic technique that not only infuses the fish with incredible aroma but also creates a wonderful, rich sauce all in one dish. It’s a healthy, satisfying, and visually stunning meal that requires minimal fuss.

The key to this dish is using the freshest ingredients you can find. A beautiful whole sea bream, ripe tomatoes, and good quality olive oil will make all the difference. As the fish bakes, the juices mingle with the wine, olive oil, and vegetables, creating a sauce that is simply begging to be soaked up with some crusty bread or served alongside some simple boiled new potatoes.

While sea bream is the traditional choice, this recipe is wonderfully versatile. You could easily substitute it with other whole white fish like sea bass or gilt-head bream. Feel free to add a handful of black olives or a few bay leaves to the vegetable bed for an extra layer of Mediterranean flavour.

Ingredients (Serves 4)

  • 2 whole red sea bream, about 600g each, cleaned and scaled
  • 1 bunch of fresh parsley
  • Salt
  • Freshly ground black pepper
  • 1 tsp paprika
  • 1/2 green bell pepper
  • 1/2 red bell pepper
  • 1 large onion
  • 3 cloves of garlic
  • 2 ripe tomatoes
  • 100ml dry white wine
  • 100ml olive oil

Method

  1. Preheat your oven to 190°C (170°C Fan / Gas Mark 5). Stuff the cavity of each fish with a few sprigs of parsley. Season the fish generously, inside and out, with salt, pepper, and paprika.
  2. Slice the peppers and onion, thinly slice the garlic, and roughly chop the tomatoes. Scatter these vegetables across the bottom of a large ovenproof dish to create an even layer. Place the seasoned fish on top of the vegetable bed.
  3. Pour the white wine and olive oil over the fish and vegetables. Place in the preheated oven and bake for about 35 minutes, or until the fish is opaque and cooked through (the flesh should flake easily with a fork).
  4. Once cooked, taste the sauce and adjust the seasoning if necessary. Chop the remaining parsley. Serve the fish immediately, garnished with the fresh chopped parsley.