Urta is a fish we know as rock fish and is a typical dish of Spanish cuisine, especially rota in Cádiz.
| 🚻 4 Diners | 🕘 30m | 🍵 Main | 🤯 Difficulty Difference |
| Ingredients to make the Roteña: |
| 1 Urta unit of about 3kg 1 kilogram of red tomato 3 units of onion 4 units of green pepper 1 lemon unit 1 tablespoon black pepper soup (about 10 grains) 1 jet of olive oil 1 1 Pinch of salt 4 potato units (optional) |
| ADDITIONAL CHARACTERISTICS: Average cost, ideal accompany with white wine, |
Ingredients to make the Roteña:
1. The Urta is cleaned and scale and two cuts are made on the back.
2. In a tarta where the fish is made a bed where we will put 2/3 of the vegetables cut to regular pieces and on top of the Urta, then putting the rest of the vegetable making a layer.
3. The lemon we cut it into Rajas and we will place it in the cuts.
4. We throw the pepper and a good stream of oil and salt to taste.
5. We put it in the oven at about 180ºC until we see that the fish is tender and the vegetable made (about 45 or 50 minutes).
6. If we take potatoes, they will be cut into 1/2 cm thick slices and placed under the vegetable in the cake.
7. Cooking time can vary according to the size of the fish. If we do not have Urta, you can put sargos, pargos or other fish from the calls of rock, for the seafood flavor they have.
