View source for Lubina a la sidra (Sea-bass in cider)

Name: Lubina a la sidra (Sea-bass in cider)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: Spanish
Ingredients: 4 sea bass fillets; Flour; 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
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{{#seo:
|title=Lubina a la sidra (Sea-bass in cider) a Spanish recipe
|titlemode=replace
|keywords=#cider #fish #onions #tinfoil #saffron #butter #baking #garlic #bass #flour #bake 
|hashtagrev=032020
|description=Sea-bass in cider
}}
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Sea-[[Bass|bass]] in [[Cider|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.
{{recipesummary
|TotalCalories = 1971
|PortionCalories = 492
|DatePublished=20th January 2013
|Author=JuliaBalbilla
|ImageComment = Lubina a la sidra
 |Servings = Serves 4
 |Difficulty = 1
 |TotalTime = 50 minutes
 |PrepTime = 10 minutes
 |CookTime = 40 minutes
 |Image = [[Image:Lubina a la sidra.jpg|thumb|middle|none|alt=Electus]]

}}
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<span class="review"> <span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">Love the colour of this.</span>''

<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.6</span>/5</span>

<span class="reviewDesc">Thanks Julia</span>

<span class="reviewAuthor"> [[User:Sue_spins|Susie]] </span></span>
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</table>
[[Image:Ingredients for 2.jpg|thumb|300px|right|Ingredients for 2]]
{{RecipeIngredients
| 4 [[Sea bass|sea bass]] fillets
| [[Flour]] 
| [[Salt]] and [[Pepper|pepper]]
| 2 tablespoons [[Butter|butter]] 
| 2 [[Onions|onions]] finely [[Diced|diced]]
| [[Garlic]], to taste, finely diced (I used 2 bulbs)
| A few [[saffron]] strands, crushed
| 500 ml dry [[Cider|cider]]
}}
===Method===

{{RecipeMethod
| Clean and dry the sea-[[Bass|bass]] fillets and lightly coat them with seasoned [[Flour|flour]].
| Melt the [[Butter|butter]] in a pan and seal the [[Fish|fish]] until they are golden.
| Remove from the pan, place in greased [[tin foil]] and put in a [[Baking|baking]] dish. 
| Add the [[Onions|onions]] and [[Garlic|garlic]] to the pan and [[Fry|fry]] until soft, then add the [[saffron]] and half of the [[Cider|cider]].
| Allow to reduce and then pour it over the [[Fish|fish]], together with the remaining [[Cider|cider]].
| Wrap the [[tin foil]] loosely and [[Bake|bake]] in the oven for 15 minutes at 180 C/325 F/Gas 4
}}
===Variations===
It is also traditional to place some peeled and sliced reineta [[Apple|apple]] (use Cox's [[Orange|orange]] pippin in the UK) on top of the [[Fish|fish]] when [[Baking|baking]].  You can also add shellfish and [[Paprika|paprika]].
===Chef's notes===
Use Asturian [[cider]] if possible.  You can order it on line from '''[[Delicioso.co.uk|Delicioso]]'''.
--[[User:JuliaBalbilla|JuliaBalbilla]] 05:54, 17 January 2009 (UTC)
{{RecipeLine}}
[[Category:Recipes|Sea-bass]]
[[Category:Cooking with beer|Sea-bass]]
[[Category:Fish recipes|Sea-bass]]
[[Category:Garlic recipes|Sea-bass]]
[[Category:Main courses|Sea-bass]]
[[Category:Sea fish recipes|Sea-bass]]
[[Category:Spanish recipes|Sea-bass]]
[[Category:Baked or roasted]]

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