Lubina en Salsa Verde

Sea Bass in Green Sauce

Preparation info
  • Serves


    • Difficulty


Appears in

By Alan Davidson

Published 1981

  • About

This recipe, which reflects the emphasis on colour which is so evident in Spanish cookery, can be used for many species of fish.


  • 1 sea bass, weighing about 1 kg ( lb) whole
  • flo


Clean the fish and cut it into steaks. Salt these lightly, roll them in flour and fry them gently in the hot olive oil until they are golden-brown but not fully cooked. At this stage remove them to a baking dish and keep them hot. Using the same oil, which must not be too hot, let the onion cook slightly, adding a little flour to thicken the mixture, but not allowing it to become brown. Meanwhi