Lubina a la sidra (Sea-bass in cider)
Sea-bass in cider. Since the 17th century cider has been commercially produced in north-west Spain (Galicia, Asturias and the Basque country) and they even have special bars called siderías. This recipe is a simple version of a dish from the Asturias.
- 4 sea bass fillets
- Salt and pepper
- 2 tablespoons butter
- 2 onions finely diced
- Garlic, to taste, finely diced (I used 2 bulbs)
- A few saffron strands, crushed
- 500 ml dry cider
- Clean and dry the sea-bass fillets and lightly coat them with seasoned flour.
- Melt the butter in a pan and seal the fish until they are golden.
- Remove from the pan, place in greased tin foil and put in a baking dish.
- Add the onions and garlic to the pan and fry until soft, then add the saffron and half of the cider.
- Allow to reduce and then pour it over the fish, together with the remaining cider.
- Wrap the tin foil loosely and bake in the oven for 15 minutes at 180 C/325 F/Gas 4
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