Lubina in the oven

Patri, author of Sabores y Momentos , brings us a perfect fish recipe for everyday: baked sea bass with vegetables results in a healthy, tasty dish that won't be complicated to prepare.

We are in the middle of the festive season and the feasts are coming one after another... I don't know about you, but at this time of year and looking back at what I've had... I only get scared thinking about what's left ahead!

I can only think of something healthy and light, whether it is for lunch or dinner during these intermediate days until the long-awaited end of the year... or for dinner on that long and magical night!

That's why I bring you this simple, light and delicious recipe for baked sea bass ! It's just as useful for everyday use if you get the medium-sized sea bass that you can find at the market at an affordable price, or if you want to prepare a large, wild sea bass for a special dinner on New Year's Eve!

And now I leave you with the recipe, but not before wishing you a happy start to 2018 full of dreams, love and health! Happy 2018!!!

Fleur de Ligne porcelain bowl by Tokyo Design Studio and Pallarès carbon steel knife

Ingredients

• 1 medium-sized sea bass (we will adjust the size and quantity of ingredients depending on the number of diners)
• 2 parsnips
• 1 bulb of fresh fennel
• 2 carrots
• 200gr of small potatoes
• 2 onions
• 150ml white wine
• 50ml fish stock (or vegetable stock if you prefer)
• EVOO
• Pinch of fennel seeds
• Salt
• Ground white pepper
• fresh thyme
• Vegetable sprouts for decoration

Elaboration

1. We will ask our fishmonger to clean the sea bass but leave it whole for baking. We will cut the onions and fennel into julienne strips. We will wash the potatoes, parsnips and carrots and cut them into quarters.
2. We place the vegetables on our baking tray (since we will later add the white fish, I personally prefer to do it in an Emile Henry ceramic tray or in a Le Creuset non-stick tray , to ensure that nothing sticks and to avoid it crumbling). We add salt, pepper and fennel seeds to the vegetables. We drizzle with a good splash of extra virgin olive oil , add the white wine and the broth. We stir well and put in the oven preheated to 200ºC for about 15 minutes.
3. After this time, season the sea bass with salt and pepper and place it on the vegetables. Sprinkle with a little extra virgin olive oil and a ladle of the juice from cooking the vegetables. Put it back in the oven and cook for about 15 minutes for a medium-sized sea bass, or until it is ready.
4. Before serving, the finishing touch is some sprouts of your favorite vegetables, which gives it that fresh touch! And it's ready to serve.

Luigi Bormioli 500ml glass bottle and ceramic oven tray