This recipe for “lubina con naranjas y piñones” is seriously easy! Translated, it is simply seabass with orange and pine nuts. Give it a go – it’s a tasty one!
Ingredients (serves 2)
- Four sea bass fillets
- 3 oranges
- 1 lemon
- 2 to 4 cloves of garlic (depends on your taste)
- 1/4 teaspoon of chilli flakes (optional)
- Olive oil
- 12 grams of pine nuts
- Couple of sprigs of parsley for garnish – chopped roughly (optional)
- Drizzle a bit of olive oil in the base of a baking dish
- Lay the fish fillets on top
- In a bowl, mix together the juice of TWO of the oranges, the juice of the lemon, the chilli flakes, and the garlic (crushed)
- Pour it over the sea bass and let it steep for 3/4 of an hour at room temperature
- Slice the remaining orange thinly and layer it over the fillets. Make it look pretty if you want.
- If your pine nuts are not bought ready-toasted, then sprinkle them all over the top at this point.
- Bake for about 20 minutes at 180 celsius
- Serve with the parsley on top and the pine nuts if you bought them ready-toasted
Spain Buddy tips
- This goes really well with salad or patatas a lo pobre
- Make double the amount of sauce and drizzle the second half of it over the fish when serving too – I do that as it makes it extra juicy
- That sauce goes well with any fish, so try it with your favourite.
- It also works well with chicken – but flatten out the chicken breast fillets to ensure they cook through
- This is especially good with prawns – but grill those rather than oven baking them – or pop them on the barbecue