Hello friends of Paulina Cocina! We hope you're all doing well and are looking forward to a new dish with a special and delicious flavor: Sea Bass on the Back .
This is a baked white fish with tender flesh, which I highly recommend trying if you like fish recipes. But before we get cooking, let's go over all the secrets for making sea bass at home.
Stay tuned if you'd like to learn more about this delicious fish dish . We'll also give you some tips for opening and deboning it easily. Of course, at the end, we'll give you an easy recipe for making sea bass at home.
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About the Sea Bass on the Back
Sea bass à la rossa is a traditional Mediterranean dish . Its origins date back to ancient times, when fishermen used to cook fresh fish directly over the embers of a beach fire. This technique brought out the fish's flavor and preserved its succulence.
- The name of this dish refers to the way the fish is cooked, open and facing down, “turning its back.”
The tradition of cooking and enjoying sea bass on the back has been passed down from generation to generation along the Mediterranean coast. This dish represents a connection with the sea and respect for fresh , quality ingredients.
Over time, this preparation has evolved, adapting to modern kitchens. Today, sea bass can be cooked in the oven, but also grilled or broiled , always with a delicious result.
Sea bass: a tasty white fish
Sea bass is a white fish found primarily in the waters of the Atlantic Ocean and the Mediterranean Sea. It is also known by other names, such as sea bass or European sea bass .
This is a highly appreciated ingredient in gastronomy due to its white and juicy flesh , as well as its delicate and mild flavor .
With its firm texture that breaks down easily when cooked, this fish has become a perfect ingredient for a wide variety of dishes, including the "sea bass a la espalda" dish, where it takes center stage.
How to open and prepare a sea bass on the back in 4 steps
To enjoy perfectly cooked sea bass, it is important to know how to properly open the fish .
- Clean the sea bass, removing the scales and viscera, and dry it with kitchen paper.
- Using a sharp knife, make a deep cut along the central spine of the sea bass. This will create two fillets joined by the skin and bones.
- Very carefully, separate the fillets from the central spine. Use a fine-pointed knife and a spatula to help.
- Once the sea bass is open, season it with salt and pepper to taste, also adding a splash of extra virgin olive oil .
4 Pro Tips for Successfully Baked Sea Bass
- Open the sea bass following the detailed steps or ask the fishmonger to do it for you.
- Add herbs such as rosemary, thyme or parsley to the sea bass to enhance the flavor of the fish.
- Add a few slices of lemon to the sea bass before putting it in the oven.
- Control the cooking time to prevent the fish from drying out. Sea bass usually needs 15 to 20 minutes in an oven preheated to 180°C.
Accompaniments for sea bass on the back
Sea bass à la rossa is a versatile dish that pairs perfectly with various side dishes. Some recommended options include:
- Baked potatoes : These are the classic accompaniment to sea bass. They can be sliced or quartered and seasoned with salt, pepper, and olive oil before baking.
- Green salad : A fresh, crisp salad is the perfect complement to counteract the intensity of the fish. You can prepare a salad with green leaves, tomatoes, and cucumbers, ingredients that don't overpower the flavor of the fish.
- Mashed Potatoes : For a creamier side dish, homemade mashed potatoes with a touch of nutmeg and butter are a great choice.
- White rice : A fine long grain white rice is an option that goes very well with any fish.
If you're looking for other fish-based ideas, here's my selection of fish recipes .
And now let's see the recipe.
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Recipe for sea bass on the back with potatoes
Yields: 4 portions
Preparation time: 1 hour
Ingredients
- 1 fresh sea bass (about 1.5 kg)
- 2-3 tablespoons of extra virgin olive oil
- 2 medium potatoes (cut into 0.5-1 cm thick slices)
- 1 teaspoon paprika (sweet, hot, or smoked, depending on preference)
- Aromatic herbs to taste (1 sprig of rosemary and/or 1 sprig of thyme)
- 2-3 lemon slices (optional and for garnish at the end)
- Salt and pepper to taste
How to cook sea bass on the back in 5 steps
- Preheat the oven to 180°C. Meanwhile, clean the sea bass, removing any scales and guts, and pat dry with kitchen paper. Using a sharp knife, open the sea bass from the back, cutting from the head to the tail along the dorsal side without completely separating the two fillets.
- Season the sea bass fillets with salt and pepper. Drizzle with 1-2 tablespoons of olive oil. Place lemon slices on top of the fillets (optional). Sprinkle with herbs. Set aside.
- Prepare the potatoes: Wash and slice or quarter the potatoes. Season with salt, pepper, and paprika. Place the potatoes on a baking sheet, making sure to leave room in the center for the sea bass. Drizzle with olive oil. Bake for 25-30 minutes, turning halfway through, until partially cooked and beginning to brown.
- Remove the pan from the oven and place the sea bass in the center, leaving the potatoes around it. Bake for 15-20 minutes, or until the sea bass meat separates easily from the bone.
- Remove from the oven and serve immediately. Serve the sea bass with the roasted potatoes and, if desired, garnish with additional lemon slices. Enjoy with a glass of white wine.
