Native to the Mediterranean Sea and the Atlantic Ocean, the seabass is a highly valued fish. It has a grayish back, a whitish belly and a White meat with a lower percentage of fat than other white fish. Sea bass can be cooked in many ways; Today in Cooking Recipes we do it baked.
La lubina in the oven cooks quickly. However, we wanted to accompany it with baked potatoes and onion, ingredients that slightly lengthen the process. If we want the potatoes to be tender when serving the sea bass, we will have to bake them in advance for a few minutes. The wait is worth it.
Baked sea bass with bakery potatoes
Seabass is a highly valued white fish that can be cooked in a variety of ways. Today we cook it in the oven with baked potatoes and onion.
Author Maria
Kitchen: Traditional
Recipe type: Fishes
Rations: 4
Preparation time:
Cooking time:
Total time:
Ingredients
- 1 sea bass
- 3 Potatoes
- 1 Onion
- 2 cloves of garlic
- White wine
- Water
- Sal Island
- Olive oil
- Pinions (optional)
Preparation
- We wash and peel the potatoes. The we cut into thin slices and we place them in a baking dish.
- We cut the julienned onion and we place it in the baking dish, like the potatoes.
- Add a splash of olive oil and a pinch of salt to the source. We remove the potatoes and onion with our hands so that they permeate well.
- We put in the oven at 190º for 10-15 minutes.
- Meanwhile, we open the sea bass on the back and clean it (remove the head if we want).
- We make a mess with the garlic cloves and rub the sea bass with it. Lightly salt the fish.
- We remove the tray of potatoes from the oven and place the sea bass on top. We pour a drizzle of oil on top, the glass of white wine and return to the oven.
- We cook for approximately 20-30 minutes. During the process it is interesting to wet the sea bass with the juices so that it does not dry out.
- We serve hot
Nutritional information per serving
Calories: 158