Majorcan Fish with Pinenuts, Raisins and Spinach
Serves four
Ingredients:
100 ml freshly squeezed orange juice
2 tablespoons raisins
2 tablespoons pine nut kernels
8 spring onions washed, tops and tails removed and finely sliced
5 medium tomatoes deseeded and finely chopped
3 large potatoes
1 kg spinach, washed, stalks removed and leaves chopped
1 kg white fish fillets
Olive oil
1 lemon
Butter (for greasing the baking tray)
Directions:
Soak the raisins in freshly squeezed orange juice for at least 20 minutes or until plump.
Peel the potatoes and add to boiling water for approx 5 mins.
Strain potatoes when parboiled and run under cold water to prevent further cooking and to cool.
When cool, slice parboiled potatoes thinly. Grease a baking tray which fits the fish fillets in without overlap, use a shallow sided stoneware or ceramic ovenware.
Place the sliced parboiled potatoes to cover the base of the greased tray. Place the uncooked white fish fillets on top of the potatoes.
Drain the raisins from the orange juice and mix with the prepared spinach, tomatoes and spring onions. Add pine nut kernels to the fruit spinach and mix well. Scatter over to cover the white fish fillets.
Add a generous drizzle of olive oil over the top and a squeeze of lemon juice and pepper for seasoning.
Bake in a moderate oven (180 degrees Celsius or Gas mark 4) for 30 to 45 mins, until the flesh of the fish can flake.
Serve onto warmed plates as a main course.
Sangria
Serves 4
1 bottle chilled red wine
A tray of ice cubes
Juice of 2 lemons and two long strips of peel
Juice of 4 Valencia oranges
2 tbsp caster sugar
1 pint/750ml ice-cold soda water
Pour the wine straight on to the ice cubes in a large bowl and add the lemon peel. Pour in the squeezed juices and sugar and stir, then add the soda water.
Serve in a jug
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