|
|
Baked Sea Bass Satander Style Easy Recipe.
Baked Sea Bass Recipe - Spanish recipe how to bake whole sea bass with olive oil, toasted almonds, toasted bread crumbs, parsley, fumet (concentrated fish bouillon), lemon juice. Use a lemon wedges for garnish.
Sea Bass has medium-dense texture, light meat with a delicate mild-to-moderate flavor. The meat is is shiny white and translucent and has a unique taste. The large, white-flaked flesh contains no intramuscular bones. Amount Per Serving Size: 100g/3.5oz.: Calories: 97, Fat Calories: 18, Total Fat: 2.0g, Saturated Fat: 0.5g, Cholesterol: 41mg, Sodium: 68mg, Protein: 18.4g, Omega-3: 0.7g.
Ingredients:
- 1 fresh whole Black Sea Bass (2 - 3 pounds)
- Olive oil
- Toasted almonds
- Toasted breadcrumbs
- Parsley, chopped
- Fumet (concentrated fish bouillon)
- 1 Lemon
- Salt to taste
- Lemon wedges for garnish
|
Serves/Makes: 4-6
|
How to cook Baked Sea Bass Satander Style:
- Clean and salt the sea bass, but do not skin it.
- Make deep vertical incisions in each side at intervals of 1/2 inch.
- Squeeze lemon juice and pour some olive oil over it, so that it is all well moistened.
- Put it in a moderately hot oven 400°F.
- Meanwhile pound a mixture of toasted almonds, toasted breadcrumbs and a little parsley.
- After the fish has baked for 10 minutes, take it out and strew this mixture over it.
- Return it to the oven for another 10 minutes or so.
- Take it out again and pour a ladleful or more of fumet (concentrated fish bouillon) over it.
- Five more minutes in the oven and your baked sea bass will be ready, sitting all succulent in its orange-colored and subtly flavored sauce.
- Serve the baked sea bass with lemon wedges.
Notes:
This Baked Sea Bass Satander Style is a very affordable dish. It is delicious, simple, quick and very easy to cook. The Spanish name of this recipe is Lubina a la Santanderina.
This recipe for Baked Sea Bass Satander Style serves/makes: 4-6
Main Ingredient: Black Sea Bass
Preparation Method: Baked
Cuisine: Spanish
Back to top
Sea Bass Recepies
Fish Recepies
|
|
|
