Baked Bass with Vegetables
Ingredients
- Ingredients
- 1 kilogram potatoes
- 1 garlic clove
- 2 bunches scallions
- 250 grams Swiss chard
- 8 Tomatoes
- 1 kilogram Grouper fillet
- salt
- freshly ground peppers
- 50 grams Pastry flour
- 200 milliliters olive oil
- 20 grams raisins
- 20 grams Pine nuts
Preparation steps
Peel potatoes and cut into slices. Peel and chop garlic. Rinse and chop scallions. Rinse chard leaves and shake dry. Rinse tomatoes. Blanch 2 tomatoes in hot water, rinse in cold water and peel, halve, remove seeds and dice. Cut remaining tomatoes into slices. Season fish fillets with salt and pepper and coat with flour.
Heat 3 tablespoons of olive oil in a large frying pan and cook fish on both sides for a few minutes. Remove from the pan and drain on paper towels.
Heat remaining oil in the pan and cook potatoes for about 5 minutes. Remove from the pan and arrange potato slices in baking pan. Top with fish.
Heat 6 tablespoons of olive oil in a pan and saute garlic and scallions for a few minutes. Add diced tomatoes and simmer briefly. Cut out stalks from swiss chard and chop chard coarsely. Add to the pan together with currants and pine nuts, mix everything well. Spread mixture over fish and top with tomato slices. Cover with aluminum foil and bake in preheated oven at 200°C (fan oven 180°C) (approximately 400°F) for about 15 minutes. Remove from the pan and serve.
