When you are on the receiving end of a good sauce in Spain, you will know it. The best sauces can deliver a significant improvement to some classic Spanish food. While it is true that French chefs may make the best sauces in the world, their skills have made it across the border and in to the northern parts of Spain. This meal of sea bass in a tasty green sauce was served to me in the coastal town of Cadaqués, a place more famous for the saucy surrealist Salvador Dali. Apparently, it was a favourite meal of his. Sadly, so far at least, eating in what was one of his favourite restaurants there has not turned me into an artist whose work is worth millions. But, on the plus side, it also failed to turn me into a weird man with dubious tastes and behavioural issues! Here is the recipe for you to try out yourself.

Ingredients

  • 1 sea bass weighing 1 kilo in total
  • 1 small onion, chopped
  • 1 large bunch of parsley
  • 2 cloves of garlic
  • 150 ml of olive oil
  • Flour
  • Salt
  • Freshly ground pepper
  • Juice of half a lemon

Preparation

Clean the fish and cut it into steaks. Salt these lightly, roll them in flour and fry them gently in the olive oil until golden brown, but not fully cooked.
Remove them to a baking dish and keep them hot. Using the same oil, which should not be too hot. Let the onion cook slightly, adding a little flour to thicken the mixture, but do not allow it to become brown. Meanwhile, finely chop into a bowl the parsley and garlic. Pound it and add 3 or 4 tablespoons of stock or water. Add the the contents of the frying pan and some freshly ground pepper. Stir the lot together, pour it over the fish in the baking dish. Add the lemon juice and bake in a moderately preheated oven for 15-20 minutes.