Lubina a la bilbaína | Tender Sea Bass Basque-Style
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Sezamo
O rețetă emblematică din Țara Bascilor, în care fileurile delicate de biban de mare sunt rumenite impecabil și stropite cu sosul cald bilbaína: ulei de măsline aromatizat cu felii aurii de usturoi, fulgi de chili picanți și un strop vioi de oțet.
Preparation method
Preparing the fish
Thoroughly pat the sea bass fillets dry with a paper towel to remove excess moisture. Lightly score the skin diagonally in two or three places without cutting into the flesh, then generously season both sides with sea salt and freshly ground black pepper.
Peel the garlic cloves and slice them thinly. Wash the fresh parsley, dry it well, and finely chop it. If using fresh or dried hot chili peppers, slice them into thin rounds or prepare the chili flakes.
Pan-frying and the bilbaína sauce
Heat a spacious pan over medium-high heat with 20 ml of extra virgin olive oil. Place the sea bass fillets skin-side down and press gently with a spatula during the first few seconds to keep them flat. Cook the fish for 3-4 minutes until the skin becomes crispy and golden, then carefully flip and cook for another 1-2 minutes on the other side. Transfer the fillets to a warm serving platter.
Chef's tip
The secret to extra crispy skin is thoroughly drying the fish before cooking and using a well-heated pan.
Be careful not to let the garlic brown too much; its flavor should be sweet and delicate, not bitter.
27 min
Under an hour
