Dorada a la Mallorquina | Baked Sea Bream with Spinach and Raisins
(0)
50 min
Under an hour
Sezamo
O specialitate tradițională din Insulele Baleare: doradă proaspătă la cuptor pe pat de cartofi feliați, spanac sotat cu stafide dulci, muguri crocanți de pin și sos aromat de vin alb.
Preparation method
Preparing the potato and spinach base
Preheat the oven to 190°C. Peel the white potatoes and cut them into thin slices (approx. 3-4 mm). Julienne the onion, slice the garlic, and slice the tomatoes into rounds.
In a heatproof baking dish greased with 1 tbsp of olive oil, arrange the potato slices and onion in an even layer. Season with half of the sea salt and black pepper. Place the dish in the oven for 15 minutes, until the potatoes begin to soften.
Meanwhile, heat 1 tbsp of olive oil in a large skillet and sauté the sliced garlic for 1 minute. Add the washed spinach, raisins, and pine nuts. Sauté over high heat for 2-3 minutes, just until the spinach leaves wilt slightly. Set the skillet aside.
Chef's tip
Soaking the raisins in the dry white wine for 10 minutes before sautéing enhances their juiciness and brings extra flavour to the spinach.
If you use sea bream fillets instead of whole fish, shorten the baking time to 12-14 minutes to maintain the juicy texture of the fish.
27 min
Under an hour
