MERO A LA MALLORQUINA
1 ½ lemons
2 artichokes
1 whole grouper (5-6 lbs.), cleaned
salt & black pepper to taste
1 bunch fennel leaves, plus 1 Tbsp. extra
½ c. extra virgin olive oil
3 potatoes (approx. 1-1/2 lbs.), peeled, sliced thick
1 ½ tsp. paprika
4 scallions, white part only, chopped fine
1 leek, sliced thick
2 carrots, peeled, sliced thick
1 bunch Swiss chard, stems removed, chopped fine
2 tomatoes, sliced thin
2 Tbsp. fresh parsley, chopped
¼ c. pine nuts
¼ c. raisins
2 Tbsp. fine dried breadcrumbs
1 c. fish or vegetable stock
Preparation
Squeeze juice from half a lemon into a bowl filled with water and set aside. Peel off hard, dark outer leaves of artichokes and cut off stems. Cut off top two thirds of leaves and quarter lengthwise. Remove fuzzy choke using spoon or small knife. Cut artichokes into small pieces and place in lemon water. Season fish inside and out with salt and pepper. Slice lemon into 4 pieces and place inside fish along with fennel leaves and set aside. Preheat oven to 400ºF. In a frying pan, heat olive oil over a high heat. Add potatoes to pan and fry for 5 minutes, turning occasionally, until lightly browned but still undercooked inside. Remove pan from heat and arrange potatoes on bottom of a large, deep baking tray (large enough for fish, vegetables and stock). Lay prepared fish on top of potatoes and sprinkle top with paprika and drizzle white wine over fish. Drain artichoke pieces and pat dry. In large bowl, mix artichokes, carrots, leek, scallions, tomatoes and Swiss chard. Place vegetables over top of fish. Sprinkle with parsley, fennel, pine nuts and raisins and cover entire dish with breadcrumbs. Pour stock gently over fish and vegetables. Bake approximately 2 hours or until fish is opaque near backbone when poked with a knife and vegetables are tender. Remove from oven and serve straight from pan.
