Lubina con naranjas y piñones

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)

Method

• 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

Elle Draper

Elle, along with Alan, is the owner of Spain Buddy and the busy web design business – Spain Web Design by Gandy-Draper.
Born a “Norverner”, she then spent most of her life “Dann Saff” before moving to Spain in 2006. Elle’s loves are Alan, the internet, dogs, good food, and dry white wine – although not necessarily in that order.