Baked Sea Bass | Spanish Delight with Potatoes
(0)
55 min
Under an hour
Sezamo
Biban de mare la cuptor în stil spaniol (Lubina al horno) este un preparat emblematic al țărmurilor iberice. Fileurile fragede și suculente de biban sunt gătite la perfecțiune pe un pat aromat de cartofi rumeniți, ceapă dulce și vin alb, totul finisat cu un sos cald de usturoi și pătrunjel proaspăt.
Preparation method
Preparing the vegetables and fish
Preheat the oven to 190°C. Peel the potatoes and slice them into thin rounds of about 3-4 mm (patatas panaderas). Peel the onion and slice it into julienne strips, and thinly slice 2 cloves of garlic. Pat the sea bass fillets dry with paper towels and season on both sides with a little sea salt and ground black pepper.
Baking the potato bed
Arrange the potato slices and onion in a large baking dish, alternating them nicely. Drizzle the vegetables with half of the extra virgin olive oil (approx. 30 ml), pour over the dry white wine, and season with sea salt and pepper. Place the dish in the oven for 20-25 minutes, until the potatoes begin to soften and take on a light golden color around the edges.
Cooking the sea bass and finishing a la bilbaína
Remove the baking dish from the oven and place the sea bass fillets directly on top of the hot bed of potatoes, skin-side up. Place a few thin slices of lemon among the pieces of fish. Return the dish to the oven for another 12-15 minutes, until the fish becomes tender, opaque, and juicy.
Chef's tip
Slicing the potatoes into even, thin slices is key to ensuring they cook evenly and absorb all the sweetness of the onion and the flavour of the white wine.
If you want a traditional Spanish a la bilbaína spicy touch, add a few dried chilli flakes to the garlic-infused oil just before pouring it over the fish.
27 min
Under an hour
