Patatas Panaderas are a very traditional Spanish way to serve potatoes, essentially sautéed potato slices cooked with onions and wine. Often served with fish, we’ve decided in this dish to prepare them in the oven rather than frying them. We’ve also served the fish and potatoes together with alioli and a delicious pepper and aubergine pâté made with extra virgin oil. Of course you can still enjoy this dish if you don’t have these items, just substitute a garlicky mayonnaise for the alioli and maybe a pepper jam or chutney for pâté. This dish is easy to make and would make and ideal dinner recipe to enjoy with friends.Print
Breaded Haddock with Patatas Panaderas
- Prep Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 minutes
- Cuisine: Fish
- 4 haddock fillets (about 250g each)
- 2 eggs (beaten)
- 50g breadcrumbs
- 2 tbsp alioli
- 2 tbsp aubergine and peppers pâté
- extra virgin olive oil (enough to deep fry haddock fillets)
- 2 onions
- 4 large potatoes
- 500ml white wine
- 100ml extra virgin olive oil
- salt and pepper
- To start with it is best to prepare the patatas panaderas, as whilst they are then cooking in the oven we can prepare the haddock fillets.
- Peel your potatoes and then put them in a saucepan, covering them with cold water until they are just submerged. Then turn on the heat and bring the water to a boil. Starting with cold water ensures that the potatoes will cook evenly – otherwise you end up over-cooking the outer portions whilst the middles are still raw. Cook the potatoes in boiling water for approximately 10 minutes – you’re aim is to par boil them.
- Drain the water and when cool enough to handle, slice the potatoes into approximately 5mm slices. Slice your onions in a similar fashion, as thinly as the potatoes.
- In a baking dish, layer your onions and potatoes.
- Then add the wine and olive oil and scatter over some of your thyme leaves. Season well with cracked pepper and salt. Put in a pre-heated oven at 180C and cook for about 40 minutes or until the potatoes are tender and golden.
- Whilst the potatoes are in the oven, we can prepare the haddock. In a deep pan, put enough olive oil to cover your haddock fillets.
- Dip your fillets in the beaten egg and then in the breadcrumbs.
- When the oil is hot, you can start to cook your fillets. It’s best to cook each one separately as they will cook quickly and to avoid burning it’s easier managing one at a time. Remove when cooked and put on a plate. Use kitchen paper to get rid of any excess oil.
- Serve each fillet with a tbsp of alioli, a tbsp of the aubergine and peppers pâté and generous portion of patatas panaderas.