Este Pargo Assado no forno é um prato clássico da cozinha portuguesa, que celebra os sabores do mar de uma forma simples e deliciosa. O peixe, cozinhado lentamente sobre uma cama de legumes, fica suculento e cheio de sabor, enquanto as migas de brócolos oferecem um acompanhamento rústico e reconfortante, tornando esta refeição perfeita para uma reunião de família.

Ingredientes

  • 1 pargo (de 800g a 1000g)
  • 2 cebolas
  • 1 cabeça de alho
  • 2 folhas de louro
  • 1/2 chávena de azeite
  • sal
  • 1 malagueta
  • 4 batatas grandes previamente cozidas
  • 1 tomate
  • 1 pimento vermelho
  • 1/2 copo de vinho banco
  • 1 c.s. de polpa de tomate
  • 500g de bróculos
  • 1 pão duro (ou broa)
  • sal
  • pimenta
  • azeite q.b.
  • alho picado (2 dentes)

Preparação

  1. Comece por cozer as batatas em água e sal. Não precisam de coser demasiado, uma vez que ainda irão a assar. Reserve-as.
  2. Para adiantar a a assadura, ligue o forno a 200ºC. Coloque o tabuleiro onde vai fazer o assado, sobre um dos bicos do fogão, Ligue no mínimo, junte o azeite, a cebola em rodelas, os dentes de alho esmagados, o pimento em tiras, as folhas de louro e a malagueta picada.
  3. Deixe dourar. Retire e junte o peixe e as batatas escorridas. Tempere com sal. Junte a polpa de tomate e o vinho branco e envolva para que fique tudo bem coberto com os temperos.
  4. Leve ao forno durante 40 minutos.
  5. Quando o assado estiver pronto, prepare as migas. Coza os brócolos em água e sal e escorra. Pique-os grosseiramente.
  6. Coloque um pouco de azeite na frigideira e salteie os brócolos com alho picado e junte pão desfeito em pedacinhos.
  7. Salteie uns 2 minutos, tempere de sal e pimenta e sirva com o peixe assado.

From the shores of Portugal to your kitchen, here is a recipe that celebrates the simple beauty of roasted fish.

Roasted Red Sea Bream

There’s a certain magic to a whole roasted fish, a method of cooking that is central to Mediterranean and Portuguese cuisine. This recipe for Roasted Red Sea Bream, or Pargo Assado, is a perfect embodiment of this tradition. The fish is baked on a flavourful bed of onions, peppers, and tomatoes, which creates a steamy, aromatic environment that keeps the fish incredibly moist and infuses it with flavour. It’s a rustic, one-pan wonder that is both impressive and wonderfully easy to prepare.

The accompanying side dish of migas is a classic Portuguese preparation, and this version with broccoli is a fantastic way to use up day-old bread. The word migas translates to “crumbs,” and the dish involves sautéing torn pieces of bread with other ingredients until they absorb all the flavours and become delightfully textured. Here, the broccoli, garlic, and bread create a savoury, rustic mash that is the perfect counterpoint to the delicate, flaky fish.

The key to this dish is not to overcook the fish. Roasting it whole helps to keep it succulent, but it’s important to check for doneness. The fish is ready when the flesh is opaque and flakes easily away from the bone. The combination of the tender fish, the soft, flavour-infused vegetables from the pan, and the savoury broccoli migas creates a perfectly balanced and deeply satisfying meal.

Ingredients

  • 1 red sea bream (800g to 1000g)
  • 2 onions
  • 1 head of garlic
  • 2 bay leaves
  • 1/2 cup olive oil
  • Salt
  • 1 chilli pepper
  • 4 large potatoes, previously boiled
  • 1 tomato
  • 1 red bell pepper
  • 1/2 cup white wine
  • 1 tbsp tomato paste
  • 500g broccoli
  • 1 loaf of stale bread (or traditional *broa*)
  • Pepper
  • Olive oil, as needed
  • 2 cloves of garlic, minced

Preparation

  1. Start by boiling the potatoes in salted water. They don’t need to be fully cooked, as they will finish roasting in the oven. Drain and set them aside.
  2. To get a head start, preheat the oven to 200°C (180°C Fan / Gas Mark 6). Place the roasting tin you’ll be using on a stovetop burner over low heat. Add the olive oil, sliced onion, crushed garlic cloves, sliced pepper, bay leaves, and minced chilli.
  3. Sauté until golden. Add the fish and the drained potatoes to the tin. Season with salt. Stir in the tomato paste and white wine, tossing gently to ensure everything is well-coated with the seasonings.
  4. Transfer the roasting tin to the oven and bake for 40 minutes.
  5. When the roast is almost ready, prepare the *migas*. Cook the broccoli in salted water until tender, then drain and roughly chop it.
  6. Heat a little olive oil in a frying pan and sauté the chopped broccoli with the minced garlic. Add the bread, torn into small pieces.
  7. Sauté for about 2 minutes, season with salt and pepper, and serve with the roasted fish.