Dorada a la Mallorquina | Juicy Gilthead Bream from the Oven

Preheat the oven to 180 °C top/bottom heat. Peel the waxy potatoes and cut them into approx. 3 mm thin slices. Cut the tomatoes into slices or wedges. Peel the onion and cut into thin rings, peel the garlic cloves and cut into thin slices.

Soak the raisins in lukewarm water (or a little white wine) for approx. 10 minutes and then drain well. Toast the pine nuts in a small pan without fat over medium heat until golden yellow and set aside.

Grease a large baking dish or a deep baking sheet with 2 tbsp extra virgin olive oil. Arrange the potato slices in a fan pattern on the bottom, season lightly with salt and pepper, and top with the onion rings, garlic slices, and tomatoes. Sprinkle the drained raisins and toasted pine nuts evenly over top.