Ingredients
- 5 tablespoons olive oil (divided)
- 1 (8 ounce) white onion (medium 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
- 14 ounces tomatoes (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
- 2 pounds grouper fish (4 thick grouper steaks)
- Salt and pepper
- Flour, for dusting fish
- 2 pounds potatoes (4 large Yukon Gold potatoes, boiled and sliced about 1/4-inch thick)
- Olive oil, for drizzling
- 1/4 cup pine nuts
How to Make
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Step 1: Heat 4 tablespoons olive oil over medium low heat.
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Step 2: Add onion and garlic and cook until soft but not browned, about 7 minutes.
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Step 3: Add paprika and red pepper and stir for a few seconds.
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Step 4: Add peppers and tomatoes, increase heat to medium, and cook until the tomatoes begin to release their juice, about 5 minutes.
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Step 5: Stir in chard and parsley and cook, stirring, just until wilted, 3-4 minutes.
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Step 6: Add bay leaf, wine, and currants.
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Step 7: Heat to simmering.
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Step 8: Reduce heat to medium low and simmer until vegetables are softened and flavors blended, 5-7 minutes.
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Step 9: At this point the mixture may be covered and refrigerated up to 1 day, or you can finish the dish right away.
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Step 10: Preheat oven to 300°F.
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Step 11: Season fish with salt and pepper.
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Step 12: Heat remaining oil in a skillet over medium heat.
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Step 13: Dust fish lightly with flour and saute for about 30 seconds on each side. Remove and set aside.
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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.
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Step 15: Sprinkle lightly with salt and arrange fish on top.
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Step 16: Remove bay leaf from vegetable mixture and discard.
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Step 17: Season mixture with salt and pepper and spoon vegetable mixture and juices evenly over fish.
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Step 18: Drizzle with olive oil and sprinkle with pine nuts.
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Step 19: Bake at 300° until very tender, 45-50 minutes depending on thickness. Let cool for 10 minutes before serving.
We hope you enjoy this recipe!
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