Prep 30 mins
Cook 45 mins
Adapted from The New Spanish Table. Prep time is the time to make the vegetable mixture, which may be prepared a day in advance.
- 5 tablespoons olive oil, divided
- 1 medium white onion, quartered and thinly sliced
- 5 garlic cloves, sliced
- 2 teaspoons sweet paprika
- 2 3⁄4 teaspoons crushed red pepper flakes
- 2 red bell peppers, roasted and cut into strips
- 2 yellow bell peppers, roasted and cut into strips
- 2 large tomatoes, peeled, seeded and chopped
- 2 1⁄2 cups swiss chard leaves, chopped
- 1 bunch flat leaf parsley, leaves only, chopped
- 1 bay leaf
- 1⁄3 cup dry white wine
- 1⁄3 cup dried currant
- 4 thick grouper steaks
- salt and pepper
- flour, for dusting fish
- 4 large yukon gold potatoes, boiled and sliced about 1/4-inch thick
- olive oil, for drizzling
- 1⁄4 cup pine nuts
- Heat 4 tablespoons olive oil over medium low heat.
- Add onion and garlic and cook until soft but not browned, about 7 minutes.
- Add paprika and red pepper and stir for a few seconds.
- Add peppers and tomatoes, increase heat to medium, and cook until the tomatoes begin to release their juice, about 5 minutes.
- Stir in chard and parsley and cook, stirring, just until wilted, 3-4 minutes.
- Add bay leaf, wine, and currants.
- Heat to simmering.
- Reduce heat to medium low and simmer until vegetables are softened and flavors blended, 5-7 minutes.
- At this point the mixture may be covered and refrigerated up to 1 day, or you can finish the dish right away.
- Preheat oven to 300°F.
- Season fish with salt and pepper.
- Heat remaining oil in a skillet over medium heat.
- Dust fish lightly with flour and saute for about 30 seconds on each side. Remove and set aside.
- Place potatoes in a single layer, overlapping slightly, in a baking dish large enough to hold the fish snugly in a single layer.
- Sprinkle lightly with salt and arrange fish on top.
- Remove bay leaf from vegetable mixture and discard.
- Season mixture with salt and pepper and spoon vegetable mixture and juices evenly over fish.
- Drizzle with olive oil and sprinkle with pine nuts.
- Bake at 300° until very tender, 45-50 minutes depending on thickness. Let cool for 10 minutes before serving.
Loved this, will use this treatment on our "stronger" fish. We love all of the ingredients, and we have enjoyed Spanish cuisine before, so we were sure this would be a hit. It's full of gusto, yet mellowed by the roasted bell peppers. I used smoked paprika. Between the paprika and the red pepper flakes, this had a little zip. Thank you for sharing, Chocolatl! Made for The Wild Bunch for ZWT8 Family Picks.