Baked Snapper Roteña - Urta a la Roteña

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This recipe is from Rota, a city in the province of Cadiz, which is located in the region of Andalucia (Southern Spain). Urta is a kind of snapper that is local to the area. Rota has had an annual Urta Festival for almost 40 years. Try this simple and delicious dish and see why Rota is crazy about it!

4 Tbsp Olive Oil
4 Cloves Garlic
2 Large Onions
3 Green Peppers (Long, not Bell)
1 26 oz Can Crushed Tomatoes
Salt and Pepper to Taste
Pinch of Nutmeg
2 Bay Leaves
2 lbs Snapper Fillets

Make the Sauce
Slice 1 onion into thin rings and seed and cut the peppers into strips. Pour 2 tbsp olive oil
into a large frying pan and heat to medium. Sauté the onion and peppers.
Add the crushed tomatoes, salt, pepper and a pinch of nutmeg. Add the bay leaves. Cook
for about 30 minutes.

Prepare the Fish & Baking Pan
While the tomato sauce is cooking, prepare the fish and pan. Cut the onion into julienne
strips and lightly fry in a pan. Grease a baking dish or casserole dish with a bit of olive oil and spread the strips around on the bottom of the dish. Flour the fish fillets and cut into 3-4 inch pieces. Place fish in baking dish. Cover fish with tomato sauce, spreading evenly.

Preheat oven to 350 degrees. Place in oven and bake until fish is tender, 20-30 minutes.  Serves 4.


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