“Pescado a la Mallorquina” my favorite recipe
One of the many traditional recipes, that I learned to love and cook on Mallorca is the “Pescado a la Mallorquina”. It’s a perfect dish for a Sunday lunch with friends and family and relatively easy to prepare. You can either use a whole fish, preferably a local caught fish with firm meat like a Pargo, Mero, Dentón or Besugo, or fish fillets to make it easier to serve. On top a a bead of potatoes, Swiss chard, spring onions, parsley, tomatoes, pine nuts and raisins the fish is then simply cooked in the oven. Can already imagine the flavours and aromas in the air, when you open the hot oven door? It’s a special pleasure, if the host of the lunch has a stone oven and takes the time to prepare that dish in there. I use fish fillets and pan sear them slowly on the skin, while the bed of veggies is already cooking in the oven. Kind of a “gourmet version”, you don’t risk the fish to be dried out by cooking it too long.
Pescado a la mallorquina (4 people)
4 fish fillets
1 bunch of spring onions
1 large bunch of swiss chard
Parsley, pine nuts, raisins, olive oil, “pimentón” (paprika powder), salt
Wash swiss chard, dry it, cut out the stem and chop the leaves roughly into pieces. Cut the tomatoes into thin slices. In a big bowl marinate the swiss chard with olive oil, salt, “pimentón”, raisins, pine nuts and chopped parsley (all to taste) and add the tomatoes and sliced spring onions. If you do this at first, the mix has enough time to marinate, while you continue with the other preparations.
Peel potatoes and cut them into slices. Turn on the oven at 180 degrees and leave a baking dish inside to heat up. Once the baking dish / tray is hot, add some olive oil, lay out the potato slices, season carefully with salt and let them bake until golden brown and a little bit crispy.
Pull out the baking dish now and add the swiss chard mix on top. Close the oven again and let everything cook until soft.
In the mean time pan sear (or poach if you prefer no fat) the fish fillets slowly on the skin until they are almost done. Put them on top of the veggies and let them cook 5 more minutes in the oven (all timing depends on size of the fish fillet!).
Serve on the tray, sprinkling some good extra virgin olive oil before serving and serve some lemon wedges on the side .