Baked Red Drum with Potatoes

Name: Baked Red Drum with Potatoes
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: German
Ingredients: 4 red drum (ready to cook, about 250 g); 800 g waxy potatoes; 2 red onions; 4 garlic cloves; 2 untreated lemons; 4 tomatoes; 400 ml dry white wine; Sea salt; black pepper (freshly ground); olive oil (for drizzling); 2 tbsp freshly chopped parsley; parsley (for garnish)

Prep: 15min

| Servings: 4 | Cook: 20min

Baked red drum with potatoes is a recipe featuring fresh ingredients from the marine fish category. Try this and other recipes from Spoonsparrow!

Ingredients

4 red drum (ready to cook, about 250 g)
800 g waxy potatoes
2 red onions
4 garlic cloves
2 untreated lemons
4 tomatoes
400 ml dry white wine
Sea salt
black pepper (freshly ground)
olive oil (for drizzling)
2 tbsp freshly chopped parsley
parsley (for garnish)

Instructions

1.
Preheat the oven to 180°C fan.
2.
Wash and pat the red drum dry. Peel and cube the potatoes. Peel the onions and garlic, slice the onions into rings. Slice the lemons. Wash the tomatoes, cut off the stems and quarter them. Distribute the potatoes with the onions, garlic and lemon slices onto four oven‑proof serving dishes. Season the fish inside with salt and pepper and place it on top of the vegetables. Salt, pepper and pour white wine over everything. Drizzle with olive oil and bake in the oven for about 20 minutes. Turn the vegetables occasionally. Finally sprinkle with parsley and taste. Serve garnished with parsley.