Sea bass a la donostiarra | Basque garlic flavour
(0)
20 min
Quick
Sezamo
Biban de mare la tigaie pregătit în stil tradițional donostiarra din Țara Bascilor, cu piele crocantă și un sos cald, aromat, din ulei de măsline, usturoi rumenit, fulgi de chili și un strop vioi de oțet.
Ingredients
Preparation method
Preparing the fish and aromatics
Pat the sea bass fillets dry with a paper towel to absorb all moisture, ensuring browned and crispy skin. Lightly score the fish skin in a few places and generously season both sides with sea salt and ground black pepper.
Peel the garlic cloves and slice them thinly. Wash the fresh parsley, shake dry thoroughly, and finely chop it.
Pan-frying the fish
Heat a tablespoon of olive oil in a spacious pan over medium-high heat. Place the sea bass fillets skin-side down in the pan, pressing them gently with a spatula for a few seconds to prevent curling. Cook the fish for 3-4 minutes, until the skin turns golden and crispy, and the flesh is cooked about two-thirds through.
Chef's tip
The secret of authentic donostiarra style: add the vinegar only after taking the pan off the heat, so that the acidity deglazes the hot oil without completely evaporating the fresh aroma.
To achieve an impeccably crispy skin, dry the fillets thoroughly before cooking and use a well-heated pan.
25 min
Under an hour
