Lubina a la Santanderina

This dish is so good that it seemed entirely appropriate to eat it in a palace, the former home of the Barreda-Bracho family in the medieval village of Santillana de Mar, near Santander, and now a parador nacional (state hotel). The chef, Alfonso Hernández, explained the recipe thus, adding that quantities depend on the size of the bass and that the dish can be made with, for example, the rear