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The Spanish Kitchen by Clarissa Hyman
Fish with spinach, pinenuts and raisins (serves 4)
Dusky Malaga raisins are remarkable both for their exquisite taste and the fact they plump up enormously in liquid. However, as they are only available on a seasonal basis, you may have to substitute the best quality Muscat raisins you can find.
“De la mar el mero, de la tierra el carnero”: grouper from the sea, mutton from the land. In other words, an indication of the esteem in which this Mediterranean fish is held.
This Catalan recipe is usually made with mero or grouper, one of the greatest of Mediterranean fish, full of juice and fine flavour, but it can also be made with sea bass, hake or halibut.
4 thick white fish fillets
Flour, for coating
1kg/2lb 4oz potatoes, peeled and sliced (no more than 1 cm/2 inch thick)
50g/2oz pine nuts
2 large cloves of garlic, finely chopped
4 large tomatoes, peeled, seeded and chopped
2 large onions, sliced
Half a dozen spring onions, chopped
50g/2oz Malaga raisins
25g/1oz parsley, chopped
400g/14oz spinach, roughly torn
Olive oil (about 100ml/32 fl oz)
Salt and black pepper
Pre-heat the oven to 180C/350F/Gas Mark 4
Season the fish and coat in flour. Heat plenty of oil in a frying pan over high heat and briefly seal the fish on both sides. Remove from the pan with a slotted spoon and set aside.
In the same oil, fry the potato slices (in two batches, if necessary) until just cooked, over medium-high heat, drain on kitchen paper and place in a large ovenproof dish. Fry the onions for about 10 minutes until brown at the edges and add to the potatoes, then place the fish on top.
Lightly fry the pine nuts and garlic in the remaining oil, taking care they do not burn, then stir in the tomatoes, spring onions, raisins, parsley and season well. Cook for a few seconds, before adding the spinach. Toss briefly and as soon as it wilts, remove the pan from the heat.
Arrange the spinach mixture over the fish, cover with foil and bake for 15 minutes until the fish is cooked through.
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