Este prato é a essência da cozinha caseira portuguesa: simples, reconfortante e cheio de sabor. A abrótea, um peixe de carne branca e macia, é assada no forno sobre uma cama de batatas, absorvendo os aromas do bacon, do alho e das ervas. É uma refeição completa e descomplicada, perfeita para um jantar de família.

Ingredientes

  • 4 postas de abrótea
  • 4 batatas grandes cortadas em cubos pequenos
  • 2 dentes de alho
  • 2 colheres de banha de porco
  • bacon em cubinhos
  • sal
  • 1 malagueta
  • 1 folha de louro
  • oregãos
  • 1 copo de vinho branco
  • 2 colheres de sopa de polpa de tomate

Preparação

  1. Nada mais simples! Coloque uma cama de batatas, e o peixe sobre estas.
  2. Adicione todos os temperos e leve a forno quente (200ºC) durante uns 35 min. A meio da assadura, vire as postas com cuidado sem as desfazer.
  3. Acompanhe com legumes cozidos.

For a taste of true Portuguese home cooking, here is the English version of this recipe.

Baked Forkbeard with Potatoes

This dish is a perfect example of the rustic, one-pan meals that are the heart of Portuguese home cooking. It’s a simple, comforting, and incredibly flavourful way to prepare fish. The star of the dish is abrótea, or forkbeard, a member of the cod family with a wonderfully delicate, flaky white flesh that is perfect for baking.

The beauty of this recipe lies in its simplicity. The potatoes are placed at the bottom of the dish to form a bed for the fish, allowing them to cook in and absorb all the delicious juices from the fish itself, along with the white wine, tomato, and savoury bacon. This method ensures the potatoes are tender and packed with flavour, while the fish steams gently on top, remaining moist and succulent.

This is a complete meal in one dish, making it an ideal choice for a hassle-free weeknight dinner. The combination of lard and bacon adds a traditional, rustic richness that is deeply satisfying. All it needs is a side of simple boiled green vegetables to complete the meal.

Ingredients

  • 4 forkbeard steaks
  • 4 large potatoes, cut into small cubes
  • 2 garlic cloves
  • 2 tablespoons of lard
  • Diced bacon, to taste
  • Salt
  • 1 chilli pepper
  • 1 bay leaf
  • Oregano
  • 1 glass of white wine
  • 2 tablespoons of tomato pulp/puree

Method

  1. Nothing could be simpler! Make a bed of potatoes in a baking dish and place the fish on top.
  2. Add all the seasonings—garlic, lard, bacon, salt, chilli, bay leaf, oregano, white wine, and tomato pulp—and bake in a hot oven (200°C) for about 35 minutes. Halfway through cooking, carefully turn the fish steaks over, being careful not to break them.
  3. Serve with boiled vegetables.