Peix en es Forn

Fish Baked with Chard, as in Mallorca

Preparation info
  • Serves


    • Difficulty


Appears in

By Alan Davidson

Published 1981

  • About


  • 3 large potatoes
  • 1 large onion
  • large bunch parsley
  • large


Peel and slice the potatoes. Oil the bottom of a baking dish and cover it with the slices of potato. Chop the onion, parsley and chard. Add half of this and half the peeled tomatoes. Season. Lay the slices or fillets of fish on top, cover them with the remaining onion, parsley, chard and tomato. Season again, pour the olive oil over all and bake for hour in a moderate oven. Just before the cook