Sea Bass on its Back | LUBINA A LA ESPALDA
Course: MainServings
2
peopleCooking time
10
minutesExperience the delight of Sea Bass on its Back, a traditional Spanish dish known as Lubina a la espalda, perfect for a seafood lover’s meal. This recipe features crispy fried potatoes, aromatic garlic, and a savory sauce made from wine vinegar and white wine, with hints of pimentón pepper powder and optional cayenne pepper for a touch of heat. Ideal for a dinner for two, this flavorful sea bass dish promises a mouth-watering blend of textures and tastes.
Ingredients
- Sea Bass on its Back
2 small sea bass/bream etc.
2 or 3 cloves of garlic
wine vinegar
white wine
salt and pepper
olive oil
1 teaspoon pimentón pepper powder
cayenne pepper (optional)
2 large potatoes
1 lemon (optional)
Directions
- Sea Bass on its Back
- Slice the potatoes into discs and add them into a pan with olive oil. Make a cut into 2 garlic cloves and add them whole. Fry the potatoes, turning occasionally, until crispy and golden.
- To prep the fish cut off all the fins and descale. Cut open down its belly with scissors and remove the innards. Then, using a sharp knife, cut down the middle of the fish so it lays flat.
- Season the fish well with salt and pepper then add into a pan with olive oil skin side up. Fry for 2 minutes and then flip skin side down and fry for a further 2 minutes before removing.
- Slice the remaining garlic into small discs and add to the now flavourful oil. Fry gently until starting to turn golden. Sprinkle in the cayenne pepper (chopped into small pieces) then add the pimentón pepper powder.
- Add a splash of wine vinegar and white wine. Reduce the sauce until thick enough to lightly coat the fish.
- Plate up the fish, sauce poured on top, with the fried potatoes and a slice of lemon.
