Lubina in the oven

Ingredients for making Baked Sea Bass

• 4 sea bass fillets (about 500g), cleaned and split in half
  
  
• 2 medium potatoes
  
  
• 1 cebolla great
  
  
• 1 ripe tomato
  
  
• 2 cloves of garlic
  
  
• 1 lemon
  
  
• Extra virgin olive oil
  
  
• Dry white wine (100 ml)
  
  
• Chopped fresh parsley
  
  
• Salt and black pepper to taste
  
  
• Optional: a few sprigs of thyme or rosemary

Step by Step Preparation

1. Prepare the vegetable base
   Peel the potatoes and slice them thinly. Do the same with the onion. Place both on a baking tray with a drizzle of olive oil, salt, and pepper. Bake at 180°C for 10-15 minutes, or until slightly softened.
   
   
2. Prepare the fish
   While the vegetables are in the oven, thoroughly pat the sea bass dry after defrosting it in the refrigerator overnight. Season it inside and out with salt, pepper, and a little chopped garlic. Add lemon wedges inside the fish and, if you like, a sprig of thyme or rosemary.
   
   
3. Mount the tray
   Remove the tray from the oven and place the sea bass fillets on top of the potatoes and onions. Add the sliced ​​tomatoes on top or around the edges. Drizzle everything with a splash of white wine and a little more olive oil.
   
   
4. Bake the sea bass
   Return the tray to the oven and bake at 180°C for approximately 20 minutes, depending on the size of the fish. The sea bass should be juicy and only lightly browned on the outside.
   
   
5. Finish and serve
   Remove from the oven, sprinkle with chopped fresh parsley and serve hot.

Suggestions for accompaniment

• A green salad with avocado and lemon vinaigrette.
  
  
• Rustic bread for dipping in the fish juices.
  
  
• White rice or couscous with herbs if you're looking for a more complete side dish.
  
  

Pairing and Presentation

A glass of dry white wine is the best companion: an Albariño, Verdejo or even a Sauvignon Blanc go wonderfully with it.
To serve, place the sea bass on the bed of potatoes and onions, and garnish with a few sprigs of fresh parsley and a slice of lemon. A drizzle of extra virgin olive oil adds the finishing touch.

Possible alternatives to the recipe

• You can use golden instead of sea bass, with virtually identical times and preparation.
  
  
• For a lighter version, omit the potatoes and cook the sea bass on a bed of steamed vegetables.
  
  
• If you prefer a more pronounced Mediterranean flavor, add black olives and capers during cooking.
  
  

Extra tips and tricks

• If you want the skin to be crispy, raise the oven temperature to 200°C for the last 5 minutes.
  
  
• Ask the fishmonger to clean the sea bass and prepare it for baking; this will save you time and effort.
  
  
• Use a good extra virgin olive oil; it makes a big difference in the final result.
  
  
• Don't overcook: when the fish flesh flakes easily with a fork, it's perfectly cooked.

Other oven-baked recipes: