Mallorcan Braised Grouper

Prep Time
Cook Time
1h 15m
Ready In

"Adapted from The New Spanish Table. Prep time is the time to make the vegetable mixture, which may be prepared a day in advance."

Original recipe yields 4 servings


  • Serving Size: 1 (870.1 g)
  • Calories 728.7
  • Total Fat - 29.5 g
  • Saturated Fat - 4.5 g
  • Cholesterol - 198.2 mg
  • Sodium - 285.1 mg
  • Total Carbohydrate - 59.3 g
  • Dietary Fiber - 13.1 g
  • Sugars - 14.4 g
  • Protein - 57.6 g
  • Calcium - 208.6 mg
  • Iron - 6.7 mg
  • Vitamin C - 221 mg
  • Thiamin - 0.6 mg

Step by Step Method

Step 1

Heat 4 tablespoons olive oil over medium low heat.

Step 2

Add onion and garlic and cook until soft but not browned, about 7 minutes.

Step 3

Add paprika and red pepper and stir for a few seconds.

Step 4

Add peppers and tomatoes, increase heat to medium, and cook until the tomatoes begin to release their juice, about 5 minutes.

Step 5

Stir in chard and parsley and cook, stirring, just until wilted, 3-4 minutes.

Step 6

Add bay leaf, wine, and currants.

Step 7

Heat to simmering.

Step 8

Reduce heat to medium low and simmer until vegetables are softened and flavors blended, 5-7 minutes.

Step 9

At this point the mixture may be covered and refrigerated up to 1 day, or you can finish the dish right away.

Step 10

Preheat oven to 300°F.

Step 11

Season fish with salt and pepper.

Step 12

Heat remaining oil in a skillet over medium heat.

Step 13

Dust fish lightly with flour and saute for about 30 seconds on each side. Remove and set aside.

Step 14

Place potatoes in a single layer, overlapping slightly, in a baking dish large enough to hold the fish snugly in a single layer.

Step 15

Sprinkle lightly with salt and arrange fish on top.

Step 16

Remove bay leaf from vegetable mixture and discard.

Step 17

Season mixture with salt and pepper and spoon vegetable mixture and juices evenly over fish.

Step 18

Drizzle with olive oil and sprinkle with pine nuts.

Step 19

Bake at 300° until very tender, 45-50 minutes depending on thickness. Let cool for 10 minutes before serving.

Tips & Variations

No special items needed.

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