A gift for new customers
Tap the coupon – we'll add the discount for your first order straight to your basket.
Valid for your first order.
Lubina a la Bilbaína | Crispy Sea Bass
(0)
35 min
Under an hour
Knuspr-Küche
Saftiges Wolfsbarschfilet auf der Haut knusprig gebraten, serviert auf feinen Bratkartoffeln und vollendet mit heißem baskischem Bilbaína-Knoblauch-Chili-Öl und Weißweinessig.
Preparation method
Preparation
Thoroughly wash and peel the waxy potatoes, then cut them into thin slices about 3–4 mm thick. Peel the garlic and slice it thinly. Deseed the red chili pepper and cut it into fine rings. Wash the parsley, shake it dry, and chop finely.
Rinse the sea bass fillets under cold water, pat thoroughly dry with paper towels, and lightly score the skin side at an angle 2–3 times. Season lightly with fine sea salt.
Frying the potatoes & sea bass
Heat 20 ml of extra virgin olive oil in a large pan. Add the potato slices, season with fine sea salt and black pepper, and fry over medium heat for about 12–15 minutes until golden brown and tender, turning them so both sides are cooked (papas panaderas). Then arrange on preheated plates as a bed.
Chef's tip
Traditional Basque tip: When you add the hot white wine vinegar to the garlic oil, swirl the pan in circles so that the oil and vinegar combine into a fine, flavorful emulsion.
When frying the garlic, make sure not to set the heat too high – garlic quickly turns bitter if it browns too much.
Ingredients
Discover also
We Also Recommend
Show all
40 min
Under an hour
Honey Garlic Salmon in Foil | Juicy & Quick
Knuspr-Küche
Cod with Couscous and Vegetables
Knuspr-Küche
Mussels in White Wine Sauce
Knuspr-Küche
