Menorcan-style baked dentex

Ingredients:

1 or 2 dentex (depending on size), 4 potatoes, 2 onions, 4 large tomatoes, 4–5 garlic cloves, 1 sprig of parsley, salt, 1 tablespoon paprika, olive oil and water.

Method:

First, peel the potatoes, slice them into rounds and lightly sauté them. Place them in an earthenware dish, season with salt and, on top, add a bed of very thinly sliced onion, a sprinkling of breadcrumbs mixed with garlic and parsley, and a little paprika. Drizzle with a splash of olive oil.

Place the fish on top, season with salt, add a drizzle of olive oil and the breadcrumb mixture.

Add a new layer of potatoes to cover the fish, then another small drizzle of oil and the tomatoes cut in half.

On each tomato half, add a pinch of salt, a pinch of sugar or honey, chopped garlic and parsley, and breadcrumbs.

Finish with a generous drizzle of olive oil and pour a glass of water down the sides of the dish (preferably not straight from the tap), or optionally a glass of dry white wine.

Bake for about 30 minutes, or until the potatoes are cooked through. The fish should not be overcooked, or it will become too dry.