Spanish Baked Sea Bass | Juicy Bilbao Style
(0)
40 min
Quick
Kifli Kukták
Fedezd fel a baszk tengerpartok egyik legkedveltebb fogását, a Lubina a la Bilbaínát! A szaftos, aranybarnára sült tengeri sügérfilé hagymás burgonyaágyon puhul tökéletesre, a koronát pedig a forró, sercegő fokhagymás-chilis-borecetes öntet teszi fel rá. Könnyed, mégis rendkívül karakteres mediterrán vacsora fél óra alatt.
Ingredients
Preparation method
Preparing the potato bed
Preheat the oven to 200 °C. Peel the potatoes and slice them into thin rounds, approx. 3-4 mm thick; slice the onion into thin strips.
Drizzle a baking sheet with 2 tablespoons of extra virgin olive oil, then spread the onion and potato slices evenly in it. Season with salt and pepper, and bake in the oven for about 20 minutes until the potatoes are tender and lightly golden brown.
Baking the fish
Pat the sea bass fillets dry with paper towels, and lightly score the skin in a few places with a sharp knife. Season lightly with salt and pepper.
Chef's tip
The fish skin will be truly crispy if you pat it completely dry with paper towels before baking and switch the oven to the grill function for the last 2-3 minutes of baking.
Pay close attention to the garlic in the pan: only fry it until light golden brown, because if it burns, the sauce will become bitter.
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