1 ½lbsjumbo-size shrimp(heads on if you like and shells on)
1lbwhite fish fillet(like sole or swai cut into large chunks)
1 ½lbof baking potatoes(skin on cut into quarters)
1large red onion(peeled and cut into quarters)
1bulb of garlic(unpeeled)
1lemon(cut into quarters)
3Tbspdry white wine
Salt and pepper to taste
4Tbspof cooking oil
¼cupof chopped parsley leaves
Instructions
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
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
Notes
If you like to include clams in this dish, you can by soaking the clam in a clean water and throw away the one that doesn't close. Drain off the water and put them into the roasting pan together with the shrimp and fish