Dorada a la mallorquina | Spanish-Style Baked Fish
(0)
55 min
Under an hour
Sezamo
O rețetă tradițională din Insulele Baleare: doradă fragedă gătită la cuptor pe pat de cartofi și ceapă, îmbogățită cu spanac sotat, stafide dulci și muguri de pin crocanți.
Preparation method
Preparing the potato base
Preheat the oven to 190°C. Peel the potatoes and slice them into thin rounds about 3-4 mm thick. Peel the onions and julienne them.
Arrange the potato and onion slices evenly in a large ovenproof baking dish. Drizzle with 2 tablespoons of extra virgin olive oil, season with half of the sea salt and ground black pepper, then pour in the dry white wine. Place the baking dish in the oven for 15-20 minutes, until the potatoes begin to soften.
Preparing the spinach and fish
In a large skillet, heat 1 tablespoon of extra virgin olive oil over medium heat. Add the thinly sliced garlic and sauté for 30 seconds until fragrant. Add the pine nuts and toast lightly for 1 minute, then add the raisins and sweet paprika.
Chef's tip
If you would like a Mediterranean citrus flavor, you can place a few thin lemon slices alongside the potatoes and fish in the baking dish.
For best results, soak the raisins for 10 minutes in a little warm water or white wine before sautéing them.
15 min
Under an hour
