Spanish baked sea bream Mallorcan style

Preheat the oven to 180 °C. Peel the potatoes and slice them thinly into round slices about 3 mm thick. Thinly slice the onion and finely mince the garlic cloves.

Grease a baking tray with 2 tablespoons of olive oil, then layer the potatoes and onion in it. Season with salt and pepper, pour 50 ml of dry white wine underneath, and pre-bake in the oven for 15–20 minutes until partially tender.

Meanwhile, heat 1 tablespoon of olive oil in a pan, add the garlic and fresh spinach. Wilt for 1–2 minutes, then stir in the halved cherry tomatoes, raisins, and pine nuts.