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Lubina a la Mallorquina | Spanish Oven-Baked Sea Bass
(0)
45 min
Under an hour
Knuspr-Küche
Ein mediterraner spanischer Klassiker von den Balearen: Zarter Wolfsbarsch aus dem Ofen auf einem aromatischen Bett aus Kartoffeln, Blattspinat, fruchtigen Tomaten, Pinienkernen und süßen Rosinen.
Ingredients
Preparation method
Preparation
Preheat the oven to 180 °C top/bottom heat. Peel the waxy potatoes and cut them into approx. 3–4 mm thin slices. Wash the fresh leaf spinach thoroughly and spin dry. Dice the tomatoes and finely slice the garlic cloves.
Layer the potato slices in a baking dish, drizzle with 20 ml extra virgin olive oil, season with 2 g fine sea salt and 1 g ground black pepper, and pre-cook in the preheated oven for approx. 15 minutes.
Preparing the vegetable bed & fish
Heat 15 ml extra virgin olive oil in a large pan. Sauté the garlic slices briefly, then add the fresh leaf spinach, diced tomatoes, raisins, and pine nuts. Sweat everything for 2–3 minutes until the spinach wilts. Season to taste with smoked paprika powder, a little fine sea salt, and pepper.
Chef's tip
Instead of fillets, you can also use a whole, gutted sea bass – just extend the baking time by approx. 10 minutes.
Crusty ciabatta or baguette goes wonderfully with this dish to soak up the aromatic white wine and vegetable sauce.
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