6 (about 260gm each) jewfish fillets1lemon, thinly sliced4 clovesgarlic, thinly sliced2fresh bay leaves 2large fennel with fronds, thickly sliced, fronds finely chopped250 ml (1 cup) extra-virgin olive oil800 gmdesiree potatoes, peeled and cut into 2cm slices2large onions, thinly sliced400 gmsilverbeet, stems removed and discarded, green leaves finely chopped2vine-ripened tomatoes, thinly sliced3green onions, including green stems, finely chopped1½ tsp sweet paprika2 tbspfinely chopped flat-leaf parsley40 gm (¼ cup) pine nuts40 gm (¼ cup) currants, soaked in cold water for 10 minutes2 tbspcoarse dry breadcrumbs125 ml (½ cup) dry white wine
Place jewfish fillets in a large bowl, season generously with sea salt and freshly ground black pepper, add lemon, garlic, bay leaves, fennel fronds and half the olive oil, cover with plastic wrap and refrigerate until required.
Preheat oven to 200C. Heat remaining olive oil in a large frying pan over medium heat, add potatoes and sauté, turning occasionally, for 5-7 minutes or until beginning to turn golden then, using a slotted spoon, transfer to a 32cm x 23cm (3-litre capacity) baking dish and arrange in a single layer. Add onion to pan and sauté for 5 minutes or until soft, then transfer to a large bowl.
Meanwhile, cook silverbeet and fennel in a large saucepan of boiling salted water and boil for 5-7 minutes or until almost tender, then drain reserving 2 cups of cooking liquid. Cool, combine well with onion, tomato and green onion and season to taste.
Place jewfish fillets on top of potatoes, discard lemon and pour over remaining marinade, scatter with paprika and cover jewfish with vegetable mixture. Scatter with parsley, pine nuts and currants, then top with breadcrumbs and pour reserved cooking liquid and wine over. Bake for 30-40 minutes or until fish and vegetables are tender. Serve immediately.
This is a popular way of baking a whole fish, usually grouper,
in the Balearic Islands. Substitute jewfish with grouper, snapper
or any firm white-fleshed fish cut into thick steaks so they hold
their shape. You can also use different vegetables, such as
eggplant or zucchini, depending on the season.