A gift for new customers
Tap the coupon – we'll add the discount for your first order straight to your basket.
Valid for your first order.
Mallorcan-Style Sea Bass | Oven-Baked
(0)
40 min
Under an hour
Gurkerl Küche
Zarter Wolfsbarsch auf einem saftigen Bett aus Erdäpfeln, frischem Spinat, Paradeisern, süßen Rosinen und knackigen Pinienkernen – traditionell im Backrohr mit einem Schuss Weißwein gegart.
Ingredients
Preparation method
Preparation & Vegetable Base
Preheat the oven to 180 °C top/bottom heat. Peel the potatoes and slice them into approx. 3–4 mm thin slices. Wash the tomatoes and slice them. Thoroughly wash the fresh leaf spinach and spin dry. Peel the garlic and slice thinly.
Pre-cook the potato slices in a pan with 2 tbsp olive oil for approx. 5–7 minutes, lightly salt them, and then spread them in an even layer in a baking dish. Wilt the spinach briefly in the residual heat of the pan and mix with the garlic, pine nuts, raisins, and a pinch of salt. Spread the spinach mixture evenly over the potatoes.
Fish & Baking
Pat the sea bass fillets dry and season with salt, pepper, and sweet paprika powder. Arrange the tomato slices on the bed of spinach and place the seasoned fish fillets on top, skin side up.
Chef's tip
For an especially intense flavour, the pine nuts can be toasted in a pan without fat until golden brown beforehand.
If you prefer not to use alcohol, you can replace the white wine with the same amount of mild fish or vegetable stock.
Discover also
We Also Recommend
Show all
40 min
Quick
Shrimp Risotto
Gurkerl Küche
Tuna Tapas with Quail Eggs
Gurkerl Küche
Salmon with Maple Syrup Glaze | Maple-glazed Salmon
Gurkerl Küche
Crispy Tuna and Potato Patties with Vegetables
Gurkerl Küche
Baked Herb Salmon with Parmesan Sauce
Gurkerl Küche
Shrimp Salad with Avocado
Gurkerl Küche
Cod on Lemon Risotto with Arugula
Gurkerl Küche
