Golden potatoes, fragrant rosemary and the rich flavour of eel: a fish main course to bring to the centre of the table for a family lunch or a dinner to share.
For this recipe, we’ve chosen whole iPescaOri eel, already gutted and cleaned. Simply cut it into portions and pair it with a few simple ingredients that bring out its flavour.
Servings: 2–3 people
Preparation: approximately 10 minutes
Cooking time: 45–55 minutes
Total time: approximately 60 minutes, excluding thawing
Ingredients
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500–600 g whole iPescaOri eel, gutted and cleaned
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400 g potatoes
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1 garlic clove
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2 sprigs of rosemary
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Half a glass of white wine
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Extra virgin olive oil, as needed
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Salt and pepper, to taste
How to make oven-baked eel with potatoes and rosemary
1. Prepare the eel
Thaw the eel following the instructions on the packaging. Once thawed, cut it into similar-sized portions to help it cook evenly.
2. Season the potatoes
Preheat the oven to 200 °C. Peel the potatoes, cut them into small wedges and place them in a roasting tin. Add a drizzle of extra virgin olive oil, the garlic clove, rosemary, salt and pepper. Toss well and spread the potatoes in an even layer.
3. Start cooking
Roast the potatoes for 20 minutes, giving them time to start softening before adding the fish.
4. Add the eel
Arrange the eel portions among the potatoes in the roasting tin and pour in the white wine. Cook for a further 25–35 minutes, checking that the fish is cooked through and the potatoes are tender. Cooking times may vary depending on the size of the portions and your oven.
5. Serve
Serve the eel hot with the potatoes, spooning the cooking juices from the tin over each portion.
A cooking tip
Cut the potatoes into small, evenly sized wedges and choose a roasting tin large enough to hold all the ingredients without overcrowding them: this will help everything cook evenly.
The product for this recipe
Whole iPescaOri eel, gutted and cleaned
The starting point for making this recipe at home: thaw the product according to the instructions on the packaging, cut it into portions and follow the recipe.
