Lubina (sea bass) is everywhere in Spain; it's a very popular fish that is so adaptable.
You can do almost anything with Sea Bass and not spoil its very distinctive taste. Here's a recipe for enjoying Lubina with mushrooms and then baked in salt.
- 4 sea bass fillets, each weighing around 150 grams or 6 ounces
- 1 onion, peeled and finely diced
- 1 leek, rinsed and thinly sliced
- 100 ml of olive oil
- 2 ripe tomatoes, skinned and diced
- 1 carrot, peeled and sliced
- 200 grams of mixed wild mushrooms, wiped and chopped
- 125 ml of dry sparkling wine
- Salt and pepper
Preheat the oven to 180 Celsius. Season the fish fillets with salt and pepper, and leave them to marinate a little. Sauté the onion and leek in 50 ml of olive oil, until translucent. Add the tomatoes and carrots. Sweat them for 10 minutes. Stir in the mushrooms and sweat for another 5 minutes. Pour the remaining oil into a baking dish. Dip the fish fillets in the oil to coat them, then lay them in the dish. Scatter the vegetable mixture on top and pour on the sparkling wine. Bake in the oven for about 10 minutes, until the fish is tender and flaky.