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Serves/Makes: 4 - 6

Ingredients:

• 1 (2 - 3 pounds) whole sea bass
• Olive oil
• Toasted almonds
• Toasted breadcrumbs
• Parsley, chopped
• Fumet (concentrated fish bouillon)
• 1 Lemon
• Salt
• Lemon wedges for garnish

How to cook 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 / 200°C (gas 6).
• 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.

Note:

The Spanish name of this recipe is Lubina a la Santanderina.

Comments:

This sea bass dish is so good that it seemed entirely appropriate to eat it in a palace, the former home of the Barreda-Bracho family in the medieval village of Santillana de Mar, near Santander, and now a parador nacional (state hotel).

This recipe for Sea Bass Satander Style serves/makes: 4 - 6

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The Sea Bass Satander Style Recipe adopted from the book North Atlantic Seafood.
Main Ingredient: Bass
Preparation Method: Baked
Cuisine: Spanish