Baked stuffed sea bass
Between land and sea: link between fish and pork.
The bass (lubina in spanish) is a fish commonly is found in the fish markets in Andalusia, particularly in Cadiz and Huelva
Ingredients for 4 servings:
- 4 bass
- 2 slices of ham - cebo and iberian
- 2 onions
- A glass of white wine
- Bone or animal fat
- Olive oil
Peel and boil potatoes in boiling water for ten minutes. Then drain and set aside.
In a skillet with olive oil, fry onion until golden and ham cut into very fine pieces. Add the sliced mushrooms, season and cook over high heat for ten minutes to saute the mushrooms.
To prepare bass, first, remove the head and tail, then open each fish and remove the spines. Put on top of 4 loins sauteed mushrooms, cover with the rest of the loins and tie each stuffed sea bass. Place it on a plate to enter to the oven and pour a glass of white wine and a little olive oil. Bake at 200-220 degrees for fifteen minutes.
In a skillet, fry lightly a cut onion (small pieces) with a little olive oil and then sauté potatoes and last, season with chopped parsley.
Remove the thin rope before dishing. And enjoy it!