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Thursday, February 2, 2012

BAILA WITH FRIED SPOTTED SEA BASS IN A SWEET AND SOUR SAUCE

Spotted Sea Bass 

Photo by: pragitam 



L. Dicentrarchus punctatus, Eng. spotted sea bass. This very tasty fish can be found living as far north as the English Channel but in the Mediterranean it is only found south of Catalonia. It is a serranid fish, relative of the cod, with large scales and a wide mouth. It was abundant along the Andalusian coast. Although not consumed by Muslim nobility who frowned on fish, it was popular among humble classes. [Castro. Alimentación. 1996:327]


FRIED SPOTTED SEA BASS IN A SWEET SOUR AND SAUCE
For 4 persons

pan frying the sea bass
Photo by: Armida the Diva 
Ingredients

For the fish:
4 spotted sea bass fillets
salt to taste
freshly ground pepper to taste
olive oil for frying
½ tsp dill
1 tsp parsley
½ tsp thyme

For the sauce:
½ c vinegar
1 tsp brown sugar
1 onion chopped
4 tbsp fish broth
6 tbsp honey
juice from ½ lemon

Garnish:
Sprigs of dill

Preparation

Clean the fish and remove the innards and the skin of the fish. Slice the loin, removing the bones. Sprinkle fillets with salt and pepper and set aside.

Heat a saucepan over medium heat. Add vinegar and sugar. Cook until the sugar is dissolved and the vinegar thickens. Fry the fillets in olive oil, sprinkle with herbs and set aside.

Cook the onion in the same frying pan as the fish. When translucent add fish broth, lemon and honey. Simmer until the sauce thickens.

Put a few drops of olive oil on a serving plate. Put the sea bass on top and pour the sauce over it and garnish with dill.

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