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Dorada a la Bilbaína | Basque-Style Sea Bream
(0)
45 min
Under an hour
Knuspr-Küche
Eine Hommage an die baskische Küste: Saftige ganze Goldbrasse im Ofen auf zarten Kartoffelscheiben gegart und mit einem zischend heißen Sud aus bestem Olivenöl, knusprigen Knoblauchchips, feiner Chili und einem Schuss Weißweinessig vollendet.
Preparation method
Preparation & potato bed
Preheat the oven to 200 °C top/bottom heat. Peel the waxy potatoes, slice them into approx. 3 mm thin rounds, and toss in a bowl with 20 ml olive oil and a pinch of sea salt.
Arrange the marinated potato slices overlapping like roof tiles in a large ovenproof baking dish or on a baking tray. Pre-bake in the preheated oven for 15 minutes until they begin to soften and take on a light color.
Cooking the fish
Thoroughly rinse the ready-to-cook sea breams under cold running water and pat dry with paper towels. Lightly score the skin diagonally two to three times on both sides to allow the flesh to cook evenly. Season inside and out with a little fine sea salt and black pepper.
Chef's tip
The sea bream turns out especially juicy if you spoon some of the flavorful juices from the dish and drizzle them back over the fish meat before serving.
This pairs wonderfully with crusty white bread or fresh baguette to mop up every drop of the delicious savory garlic-vinegar sauce, along with a glass of dry Spanish white wine such as Albariño or Txakoli.
Ingredients
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