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Lubina a la Plancha | Sea Bass with Mojo Verde
(0)
30 min
Quick
Knuspr-Küche
Kross gebratenes Wolfsbarschfilet auf der Haut zubereitet, serviert mit frischer kanarischer Mojo Verde und Meersalzkartoffeln. Ein spanischer Klassiker voller Aromen.
Ingredients
Preparation method
Prepare the potatoes
Thoroughly wash the potatoes and place them unpeeled into a small pot. Cover with water, add a teaspoon of sea salt, and cook over medium heat for about 20 minutes until tender. Then drain the water and let the potatoes steam dry briefly in the hot pot until a fine crust of salt forms on the skins.
Prepare the mojo verde
Wash the coriander and parsley, shake dry, and roughly chop. Peel the garlic cloves. Place them in a blender or tall container together with the cumin, white wine vinegar, a pinch of sea salt, and about 60 ml of the olive oil. Blend everything until an aromatic, slightly creamy green sauce forms.
Fry & serve sea bass
Pat the sea bass fillets dry and score the skin side lightly several times at a slight angle. Season with a little sea salt and pepper. Heat the remaining olive oil in a heavy frying pan. Place the fish skin-side down into the pan and fry for 3 to 4 minutes until crispy, gently pressing it flat. Flip and let it cook gently for another 1 to 2 minutes until done.
Chef's tip
For particularly crispy skin, place the sea bass skin-side down into the hot pan and press down gently with a spatula during the first 30 seconds to prevent the fillet from curling.
40 min
Under an hour
