📝 About This Recipe
Transport yourself to the sun-drenched Balearic Islands with this quintessential Majorcan masterpiece. This dish celebrates the 'huerta' (orchard) and the sea, featuring a whole sea bass roasted atop a vibrant medley of Swiss chard, potatoes, and sweet pine nuts. It is a light yet deeply flavorful preparation that captures the rustic elegance of Spanish coastal soul food.
🥗 Ingredients
The Fish
- 2 large Whole Sea Bass (Lubina) (approx. 600-800g each, cleaned, scaled, and gutted)
- 4 tablespoons Extra Virgin Olive Oil (Spanish Picual or Arbequina preferred)
- 1 teaspoon Sea Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 piece Lemon (thinly sliced into rounds)
The Vegetable Bed
- 3 medium Potatoes (peeled and sliced into 1/4 inch rounds)
- 1 large bunch Swiss Chard (stems removed, leaves roughly chopped)
- 4 pieces Spring Onions (sliced into rings)
- 4 pieces Garlic Cloves (thinly sliced)
- 2 medium Roma Tomatoes (seeded and diced)
- 1 teaspoon Spanish Sweet Paprika (Pimentón Dulce) (high quality)
Majorcan Aromatics
- 3 tablespoons Pine Nuts (lightly toasted)
- 2 tablespoons Golden Raisins (soaked in warm water for 10 minutes)
- 1/2 cup Dry White Wine (such as a Spanish Rueda or Albariño)
- 1/2 cup Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Preheat your oven to 200°C (400°F). Lightly grease a large roasting tin or a traditional clay 'cazuela' with olive oil.
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2
Place the sliced potatoes in a single layer in the baking dish. Drizzle with 1 tablespoon of olive oil and a pinch of salt. Roast for 15 minutes until they just begin to soften.
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3
While the potatoes are par-roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat. Sauté the spring onions and garlic for 3 minutes until translucent.
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4
Add the chopped Swiss chard to the skillet. Cook for 4-5 minutes until wilted and the moisture has mostly evaporated. Stir in the diced tomatoes.
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5
Season the vegetable mixture with the sweet paprika, half of the parsley, and salt. Remove from heat.
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6
Remove the baking dish from the oven. Spread the chard and onion mixture evenly over the par-roasted potatoes.
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7
Prepare the fish by making 3 diagonal slashes on one side of each sea bass. Season the cavities and the exterior generously with salt and pepper.
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8
Place a lemon slice inside each cavity and tuck the remaining lemon slices into the diagonal cuts on the fish.
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9
Lay the fish on top of the bed of vegetables. Sprinkle the drained raisins and the pine nuts over the entire dish.
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10
Pour the white wine and the remaining olive oil over the fish and vegetables.
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11
Return the dish to the oven and bake for 20-25 minutes. The fish is done when the flesh is opaque and flakes easily with a fork, and the skin looks slightly crisp.
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12
Remove from the oven and let it rest for 5 minutes. Garnish with the remaining fresh parsley before serving directly from the dish.
💡 Chef's Tips
Always use the freshest fish available; the eyes should be clear and the gills bright red. If you cannot find Swiss chard, fresh spinach is a suitable substitute, though it requires less cooking time. Don't skip the raisins and pine nuts—they provide the 'agrodolce' (sweet and savory) balance characteristic of Majorcan cuisine. For an extra crispy skin, pat the fish completely dry with paper towels before seasoning and oiling. Ensure the potato slices are thin and uniform so they cook through at the same rate as the fish.
🍽️ Serving Suggestions
Serve with a chilled glass of crisp Albariño or a dry Rosado from Navarra. A side of crusty sourdough bread is essential for soaking up the delicious pan juices. Start the meal with a simple 'Pa amb oli' (Majorcan bread with tomato and oil). Finish with a light almond cake (Gató de Almendras) for a truly authentic Balearic experience. Pairs beautifully with a simple side of roasted Mediterranean peppers (Escalivada).