Baked fish, a recipe from Potries

Ingredients

• Two fresh fish or discounted fish
• 6 medium-sized apples
• 4 to 5 tomatoes
• A bunch of fresh Allium sativum (garlic)
• 80 grams of walnuts
• A bunch of fresh parsley
• 4 bay leaves
• olive oil
• salt
• water

If the fish is salted, soak it in fresh water the day before cooking, changing the water 3 or 4 times. Drain the fish and pat it dry with paper towels.

Peel the apples and cut them into slices about 5 mm thick. Dice the tomatoes and the garlic, but do not mash them. Chop the parsley.

Place the apples at the bottom of the pot, seasoned with salt if you prefer a saltier flavour.

Add a layer of mashed apple, followed by half of the chopped tomatoes, then half of the chopped onions, parsley, and walnuts.

Arrange the tomatoes with the flat side up, and add the bay leaves around them. Cover the tomatoes with the remaining chopped tomatoes, then add the water, a drizzle of oil, and sprinkle the top with the remaining garlic, parsley, and walnuts.

Place the pot in a preheated oven at 250 °C with top and bottom heat for 30 to 40 minutes. Reduce the temperature to 180 °C once the water begins to boil. Once the apples are cooked, add the fish and cook for another 15 minutes.

The pot is placed in the oven, which has been preheated to 250 °C, and baked with both the top and bottom heating elements for 30 to 40 minutes. Once the apples are cooked, the temperature is then lowered to 180 °C when the water begins to boil. Once the baked apples are ready, the dish is complete.