- Cuisine: Spanish
- Serves: 6
- Type: Fish
- 6 (about 260gm each) jewfish fillets
- 1 lemon, thinly sliced
- 4 cloves garlic, thinly sliced
- 2 fresh bay leaves
- 2 large fennel with fronds, thickly sliced, fronds finely chopped
- 250 ml (1 cup) extra-virgin olive oil
- 800 gm desiree potatoes, peeled and cut into 2cm slices
- 2 large onions, thinly sliced
- 400 gm silverbeet, stems removed and discarded, green leaves finely chopped
- 2 vine-ripened tomatoes, thinly sliced
- 3 green onions, including green stems, finely chopped
- 1Â½ tsp sweet paprika
- 2 tbsp finely chopped flat-leaf parsley
- 40 gm (Â¼ cup) pine nuts
- 40 gm (Â¼ cup) currants, soaked in cold water for 10 minutes
- 2 tbsp coarse dry breadcrumbs
- 125 ml (Â½ cup) dry white wine
Prep time 10 mins, cook 1 hour (plus marinating)
Place jewfish fillets in a large bowl, season generously with sea salt and freshly ground black pepper, add lemon, garlic, bay leaves, fennel fronds and half the olive oil, cover with plastic wrap and refrigerate until required.
Preheat oven to 200C. Heat remaining olive oil in a large frying pan over medium heat, add potatoes and sautÃ©, turning occasionally, for 5-7 minutes or until beginning to turn golden then, using a slotted spoon, transfer to a 32cm x 23cm (3-litre capacity) baking dish and arrange in a single layer. Add onion to pan and sautÃ© for 5 minutes or until soft, then transfer to a large bowl.
Meanwhile, cook silverbeet and fennel in a large saucepan of boiling salted water and boil for 5-7 minutes or until almost tender, then drain reserving 2 cups of cooking liquid. Cool, combine well with onion, tomato and green onion and season to taste.
Place jewfish fillets on top of potatoes, discard lemon and pour over remaining marinade, scatter with paprika and cover jewfish with vegetable mixture. Scatter with parsley, pine nuts and currants, then top with breadcrumbs and pour reserved cooking liquid and wine over. Bake for 30-40 minutes or until fish and vegetables are tender. Serve immediately.