Robalo à Lagareiro | Aromatic Sea Bass with Crushed Potatoes
(0)
45 min
Under an hour
Sezamo
Robalo à Lagareiro este o capodoperă a bucătăriei portugheze: fileuri fragede de biban de mare coapte la perfecțiune alături de cartofi zdrobiți („batatas a murro”), scăldați generos în ulei de măsline extravirgin infuzat cu usturoi auriu, foi de dafin și măsline negre.
Preparation method
Preparing the potatoes and fish
Preheat the oven to 200°C. Thoroughly wash the unpeeled potatoes and boil them in salted water for 15–20 minutes until tender, then drain well.
Place the warm potatoes on a work surface and gently press them with the heel of your palm just enough to crack the skin without crushing them completely (traditional 'batatas a murro' style).
Season the sea bass fillets on both sides with sea salt and ground black pepper.
Chef's tip
The generosity of good quality olive oil is the essence of the recipe: the fish and potatoes take on a velvety texture and an unmistakable aroma.
For extra freshness, add a few drops of fresh lemon juice before serving.
27 min
Under an hour
