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Ingredients
Baked Grouper with Vegetables
- 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
Peel and slice potatoes. Peel and chop garlic. Rinse and dry scallions, chop. Rinse chard and dry. Rinse tomatoes and blanch 2 tomatoes in hot water, rinse in cold water and peel. Quarter and remove seeds, 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 until ready. Drain on paper towels.
Heat remaining oil in a pan and cook potatoes for about 5 minutes. Remove from the pan and arrange potatoes in a baking pan. Top with fish.
Heat 6 tablespoons of olive oil in a pan and saute garlic and scallions briefly. Add diced tomatoes and simmer briefly. Coarsely chop chard, removing all hard stems, and add to the pan. Add currants and pine nuts, mix well. Spread mixture over fish and arrange tomato slices on top. Cover with aluminum foil and bake in preheated oven at 180°C (approximately 350°F) for about 15 minutes. Remove from the oven and serve.