Mallorcan Braised Grouper

Recipe by Chocolatl
READY IN: 1hr 15mins




  • 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.