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Lubina a la Bilbaína | Bilbao-Style Sea Bass
(0)
25 min
Quick
Knuspr-Küche
Zartes Wolfsbarschfilet auf der Haut kross gebraten und mit der traditionellen baskischen Bilbaína-Sauce vollendet: goldbraune Knoblauchblättchen, milde Chiliringe, feines Olivenöl und ein spritziger Hauch Weißweinessig. Dazu schmecken feine Ofenkartoffeln.
Preparation method
Preparation & potatoes
Preheat the oven to 200 °C top/bottom heat. Thoroughly wash, peel, and cut the waxy potatoes into approx. 3–4 mm thin slices. Spread the potato slices on a baking sheet lined with baking paper, drizzle with 20 ml extra virgin olive oil, season with fine sea salt and black pepper, and bake in the oven for about 20 minutes until golden brown and tender.
In the meantime, peel the garlic cloves and cut them into thin slices. Deseed the chilli pepper and cut into thin rings. Finely chop the fresh flat-leaf parsley. Pat the sea bass fillets dry, lightly score the skin side several times, and season both sides with fine sea salt.
Preparing the fish & Bilbaína
Heat 15 ml extra virgin olive oil in a large pan over medium to high heat. Place the sea bass fillets skin-side down and sear gently for about 3–4 minutes until the skin is crispy. Carefully flip the fillets and cook on the flesh side for about 1 minute until done. Remove the fish and arrange on the pre-baked potatoes.
Chef's tip
For an even more intense flavour, you can add the cooking juices released from the fish in the pan to the warm vinegar and oil emulsion before serving.
As a traditional side dish alongside the baked potatoes, crusty white bread for soaking up the savoury garlic sauce and a crisp green leaf salad go wonderfully.
Ingredients
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