Ingredients: 900gr of potatoes cut in to quarters, salt, 1 Ibertejo packed scabbard fish fillets, red pepper, ½ lemon juice, 1 dl olive oil, 2 onions, 2 garlic cloves, 2 dl white wine and parsley.

Method
1 While the potatoes are cooking with a pinch of salt, season the fillets with salt finely chopped red pepper and lemon juice. 2 Heat the olive oil and add the chopped onions and sliced garlic. 3 Add the wine. When it has come to a boil add the potatoes, parsley and the fillets. Leave to cook for about 10 minutes. Serve and pour the rest of the source of the food and add some fresh parsley chopped.