Pan-fried fish with patatas bravas

Name: Pan-fried fish with patatas bravas
Yield: Serves 4
Cuisine: Spain
Ingredients: 3 coriander sprigs, leaves picked; ½ tsp dried oregano; ½ tsp dried thyme; 1 onion, peeled, halved and thinly sliced; 1 red pepper, halved, cored, deseeded and thinly sliced; 3 large Maris Piper or similar potatoes; 2 bay leaves; 1 tsp dried chilli flakes; 1 head of garlic; 4 tbsp olive oil; 800 g tinned tomatoes; sea salt; vegetable oil, for deep-frying; 2 tbsp olive oil; 1½ tsp paprika; 1-2 tbsp caster sugar, to taste; 4 plaice or other white fish fillets (180—200 g each), skinned; 100 ml dry white wine; ½ tsp garlic granules

Preparation info

Serves
4

Difficulty
Easy

Appears in

Gourmet Food for a Fiver

By Jason Atherton

Published 2010

About

PATATAS BRAVAS HAS BEEN A FIRM FAVOURITE EVER SINCE I LIVED IN SPAIN. THIS IS MY TAKE ON THE SPANISH CLASSIC, WHICH YOU’LL FIND EASY TO DO AT HOME. MEATY GIANT PLAICE IS IDEAL HERE IF AVAILABLE; OTHERWISE USE STANDARD PLAICE OR OTHER FISH FILLETS.

Ingredients

4 plaice or other white fish fillets (180—200 g each), skinned
2 tbsp

Europe
Spain
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

Rinse the fish fillets, pat dry with kitchen paper and check for small bones, removing any with kitchen tweezers. Cover and chill.
For the patatas bravas, break apart the garlic and set aside half of the cloves in their skins. Peel and finely chop the rest. Heat 2 tbsp olive oil in a large frying pan over a medium-low heat. Add the chopped garlic with a pinch o