Finely chop the onion and the garlic, cut the spinach leaves into thin strips and dice the tomatoes.
Lightly fry the onion and the garlic for a few minutes, then add the spinach.
When fried add the tomato, the pine nuts and the raisins. Fry for a few more minutes then add the wine.
When reduced add the fish stock and season to taste. Cook for a few minutes to reduce the sauce.
Lightly coat the fish fillets in flour and fry in a frying pan. Then place the fish in an earthenware dish, cover with the sauce and cook for a few minutes until the sauce has thickened.
For 4 people
200 g. of clean spinach leaves.
50 g. of raisins.
1 medium sized onion.
1 dl. of olive oil.
1 l. of fish stock.
800 g. of dusty perch or grouper (4 fillets).
250 g. of tomatoes.
50 g. of pine nuts.
4 cloves of garlic.
1 dl. of white wine.
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