Fish Fillet with Swiss Chard and Pine Nuts from Mallorca

Ingredients

• 600 g boiled peeled potatoes (from yesterday)
• 1 Garlic clove
• 2 bunches spring onions
• 250 g Swiss chard
• 4 tomatoes
• 800 g Atlantic cod fillet (ready-to-cook, skin removed)
• Salt
• ground pepper
• 0.5 untreated lemon (juice)
• 4 tbsp flour
• 4 tbsp olive oil
• 2 tbsp raisins
• 2 tbsp toasted pine nuts

Instructions

1. 1.

   Preheat the oven to 200°C (400°F) with top and bottom heat.

2. 2.

   Peel and slice the potatoes into rounds. Peel and mince the garlic. Trim, wash, and cut the spring onions into rings. Wash the Swiss chard, dry it, strip off the stems, and cut into strips.

3. 3.

   Wash the tomatoes; for two of them, blanch, seed, and dice. Slice the remaining tomatoes into rounds.

4. 4.

   Rinse the fish fillets, pat dry, divide into four equal portions, season with salt and pepper, drizzle with lemon juice, lightly coat in flour, and tap off excess. Heat 2 tbsp olive oil in a large pan, quickly sear the fish, remove, and drain on kitchen paper.

5. 5.

   In the remaining pan fat, fry the potatoes portion by portion, then transfer to the bottom of a heatproof dish. Place the fish fillets on top.

6. 6.

   Sauté garlic and spring onions in 2 tbsp olive oil. Add tomato cubes and Swiss chard, cook briefly, then stir in raisins and pine nuts, season with salt and pepper, spread over the fish, and top with tomato slices. Bake in the preheated oven for 10-15 minutes.