ROASTED SEAFOOD
What To Cook Today recipe - Malaysian/Indonesian
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/2 lbs jumbo-size shrimp ((heads on if you like and shells on))
- 1 lb white fish fillet ((like sole or swai cut into large chunks))
- 1 1/2 lb of baking potatoes ((skin on cut into quarters))
- 1 large red onion ((peeled and cut into quarters))
- 1 bulb of garlic ((unpeeled))
- 1 lemon ((cut into quarters))
- 3 Tbsp dry white wine
- Salt and pepper to taste
- 4 Tbsp of cooking oil
- 1/4 cup of chopped parsley leaves
Instructions
- 1
Preheat your oven to 425 F. Place the potatoes, garlic, onion, and lemon in a large roasting pan/heat-proof baking glass dish. Drizzle with 2 Tbsp of cooking oil and pop into the oven and roast for the next 1 hour
- 2
Meanwhile, prepare the shrimp. Leave the heads on if you like. Use a sharp knife and run through the back of the shrimp to remove the veins but keep the shells intact. After 1 hour of roasting the potatoes, etc, pull it out of the oven and arrange the fish and shrimps on top of the potatoes, garlic, lemon, and onions. Drizzle the white wine on top of the seafood and drizzle with the rest of the cooking oil. Season with dash of salt and pepper. Pop it back into the oven and let it roast for the next 15 minutes. The shrimps and fish should be cook by the end of the 15 minutes. Sprinkle with some chopped parsley leaves and ready to serve