Mediterranean fish recipe / Pescado a la Mallorquina recipe

“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

4 potatoes

1 bunch of spring onions

1 large bunch of swiss chard

4 tomatoes

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 .



Private Cooking

Carolines recipe filmed on local television

Llampuga recipe mallorca



Behind the scenes, the making of “The cucurucho” on IB 3

Llampuga recipe mallorca

Caroline Fabian preparing a recipe for television

In 2012 I was asked by the local TV station IB 3, if I would like to prepare a dish for the viewers of the program “La Mirada”. It was October, Mallorca was in plain “”Llampuga” season, a fish also called “dolphin fish”, that passes the Balearics in autumn every year on its migration path to warmer waters in the pacific. This fine fish should become the protagonist of the recipe and I prepared a tartar of it for the camera. I cut the fresh Llampuga in fine dice, marinated it with fine diced shallots, with Es Verger Olive Oil, lime zest, diced cherry tomatoes, parsley, some fresh chili, “Pimentón de la Vera”, salt and pepper. Then I made a Guacamole and filled it into crispy cone made of Filo-pastry. On top I put the Llampuga tartar and sprinkle some sprouts for decoration. A simple starter or snack to serve with a glass of Cava. Many of my mallorcan friends and providers watched the program on television and the “cucurucho” became a little bit famous! Apparently it was quite unusual to prepare it the way I did, as the traditional recipes are frying the Llampuga or cooking it, for example with lots of red peppers and tomatoes as “Llampuga con Pimientos”. How ever, I was extremely glad, that people were interested in the recipe and nobody noticed, that I was super nervous – the first time being filmed for television….

The location where we filmed is the kitchen of our friends Miquel and Micaela at Bodega Es Verger in Esporles. Of course I used their olive oil, which happens to be one of the best on the island and definitely my favorite. 

Even though the video is in Spanish – have a look, it’s easy to follow the steps of the recipe!