Baked Dogfish with Roasted Vegetables
Tender dogfish steaks marinated in citrus and paprika, slow-baked over a colorful bed of potatoes, carrots and bell peppers. A hearty one-pan dinner that fills the kitchen with incredible aromas and comes together with minimal effort.
🛒 Ingredients
6 servings
- 6 dogfish steaks (approx. 150 g each)
- 3 tbsp white vinegar
- Juice of 1 lemon
- 4 garlic cloves, crushed
- 1 tbsp sweet paprika
- 1 pinch dried oregano
- 4 medium potatoes
- 1 carrot
- 1 red bell pepper
- 1 yellow bell pepper
- 1 onion
- Butter for greasing
- 3 tbsp soy sauce
- 3 tbsp olive oil
- Salt and black pepper
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Directions
- 1
Rinse the dogfish steaks and soak in water with vinegar for 5 minutes to remove any strong odor. Rinse thoroughly under cold running water.
- 2
Make the marinade: mix crushed garlic, lemon juice, paprika, oregano and salt. Coat the steaks generously and marinate for 20 minutes in the refrigerator.
- 3
Preheat oven to 180 °C (350 °F). Peel and slice potatoes and carrot into thin rounds. Slice onion and bell peppers into rings.
- 4
Grease a large baking dish with butter. Arrange potato and carrot slices across the bottom in an even layer to create a vegetable base.
- 5
Place the marinated fish steaks on top and pour over any remaining marinade.
- 6
Layer with onion rings, then top with the colorful bell pepper slices.
- 7
Drizzle with soy sauce and olive oil. Season with black pepper.
- 8
Cover with foil and bake for 30 minutes. Remove foil and bake 15 minutes more until golden.
- 9
Serve hot directly from the baking dish.
💡 Chef's Tip
Thick cod or monkfish work equally well if dogfish is unavailable. Add cherry tomatoes on top before baking for extra color and sweetness.
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