Bilbao-Style Sea Bass | Tender and Aromatic Fish
(0)
35 min
Quick
Sezamo
Bibanul de mare în stil Bilbao (Lubina a la bilbaína) este un preparat clasic din Țara Bascilor: fileuri suculente de pește alb coapte pe un pat de cartofi feliați, stropite la final cu un sos fierbinte și aromat de usturoi crocant, fulgi iuți de chili, oțet și pătrunjel verde proaspăt. O cină spaniolă rafinată și plină de prospețime.
Ingredients
Preparation method
Preparing the potatoes and fish
Preheat the oven to 190°C. Peel the white potatoes and cut them into thin slices about 3-4 mm thick. Place the slices in a baking dish, drizzle them with 20 ml of extra virgin olive oil, season with half of the sea salt and ground black pepper, then bake for 15 minutes until they start to soften.
Pat the sea bass fillets thoroughly dry with a paper towel and season both sides with the remaining sea salt and ground pepper. Remove the baking dish from the oven and place the fish fillets directly on top of the bed of potatoes, skin-side up.
Return the dish to the oven and bake at 200°C for 10-12 minutes, until the sea bass flesh becomes opaque, tender, and flakes easily into juicy flakes.
Chef's tip
For an even more flavorful sauce, collect the juices released by the fish in the dish during baking and add them to the pan with the garlic and vinegar-infused oil before pouring it over the dish.
Keep a close eye on the garlic while sautéing: the heat should be low so that the garlic becomes crispy and sweet, not bitter.
15 min
Under an hour
