Dorada a la Bilbaína | Bilbao-style Sea Bream

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Dorada a la Bilbaína | Bilbao-style Sea Bream

Name: Dorada a la Bilbaína | Bilbao-style Sea Bream
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Spanische Küche
Ingredients: 2 whole sea bream; 6 garlic cloves; 1 red chilli pepper; 60 ml extra virgin olive oil; 30 ml white wine vinegar; 1 handful fresh flat-leaf parsley; 1 pinch fine sea salt

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30 min

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Knuspr-Küche

Ein baskisches Meisterwerk der Meeresküche: Saftige Goldbrasse (Dorade) im Ganzen aus dem Ofen, gekrönt von der berühmten 'Salsa Bilbaína'. Dafür werden feine Knoblauchscheiben und rote Chiliringe in bestem Olivenöl goldgelb gebraten und mit einem spritzigen Schuss Weißweinessig abgelöscht. Das zischende, aromatische Würzöl wird direkt über den heißen Fisch gegossen – außen knusprig, innen herrlich zart und voller iberischer Frische!

Ingredients

Price per portion:€ 7.59

Main ingredients

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Whole sea bream / dorade 2 Stk Goldbrasse / Dorade im Ganzen

Garlic cloves 6 Zehe Knoblauchzehen

Red chilli pepper 1 Stk Chilischote rot

For the Salsa Bilbaína & garnish

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White wine vinegar 30 ml Weißweinessig

Fresh flat-leaf parsley 1 Handvoll Petersilie glatt frisch

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Extra virgin olive oil 60 ml Olivenöl extra nativ

Fine sea salt 1 Prise Meersalz fein

Preparation method

Preparation

Preheat the oven to 200 °C top/bottom heat (180 °C fan oven). Wash the gutted and scaled sea bream thoroughly under cold water and pat thoroughly dry with paper towels. Lightly score the skin diagonally 2–3 times on both sides at intervals of approx. 2 cm. Season the fish inside and out with a little fine sea salt and place in an ovenproof dish lightly brushed with olive oil or on a baking sheet.

Peel the garlic cloves and cut into thin slices. Wash and deseed the red chilli pepper and slice into thin rings. Wash the fresh flat-leaf parsley, shake dry and finely chop the leaves.

Baking the sea bream

Cook the sea bream in the preheated oven on the middle rack for approx. 18–20 minutes until the fish flesh is tender and juicy and flakes easily from the backbone at the thickest part. Then remove the dish from the oven.

Chef's tip

Temperature tip for the garlic: When sautéing the garlic slices, make sure the heat remains moderate. If the garlic gets too dark, the Bilbaína sauce will taste bitter. It should brown gently to a golden yellow.

For the typical Spanish butterfly fillet ('a la espalda'): Ask your fishmonger to butterfly open the sea bream along the spine and remove the backbone – this shortens the cooking time in the oven to approx. 12 minutes.