Portuguese-style Baked Sea Bass

Baked Sea Bass Recipe with White Wine and Coriander

Region / culture: Portugal | Preparation time: 15 minutes | Cooking time: 45 minutes | Servings: 4

Introduction

Portuguese-style Baked Sea Bass is a delicious and flavorful dish that combines the freshness of sea bass with the tanginess of white wine vinegar and the earthiness of coriander. This dish is perfect for a special dinner or a gathering with friends and family.

History

This recipe has its roots in traditional Portuguese cuisine, which is known for its use of fresh seafood and bold flavors. The combination of ingredients in this dish reflects the influence of Mediterranean and North African culinary traditions on Portuguese cooking.

Ingredients

3 lb (1.36 kg) sea bass fillets, 1 inch thick (pollock or halibut may also be used)
1 tsp salt
2 tbsp flour
2 medium sliced onions
0.25 cup olive oil
0.33 cup white wine vinegar
3 cloves garlic, mashed or minced
1 tsp prepared yellow mustard
2 tbsp dried parsley
1 tbsp fresh lemon juice
0.25 cup dry white wine
0.25 tsp ground coriander

How to prepare

Sprinkle the fish with salt and lightly dust it with flour.
Arrange the fish in a shallow 8x12" baking dish.
Saute the onions in olive oil in a skillet until they are limp, then place them over the fish.
Combine the wine vinegar, garlic, oregano, mustard, parsley, coriander, and lemon juice; mix well and pour it over the fish.
Pour the wine around the fish and bake it, uncovered, in a 350°F (177°C) oven for about 45 minutes.

Variations

Substitute halibut or another firm white fish for the sea bass.
Add olives or capers to the marinade for an extra burst of flavor.
Use lime juice instead of lemon juice for a slightly different citrusy taste.

Cooking Tips & Tricks

Make sure to dust the fish with flour before baking to help create a crispy crust.

- Sauteing the onions before placing them on top of the fish adds a depth of flavor to the dish.

- Be sure to mix the marinade ingredients well to ensure that the flavors are evenly distributed.

- Baking the fish uncovered allows it to cook evenly and develop a nice golden crust.

Serving Suggestions

Serve the Portuguese-style Baked Sea Bass with a side of roasted vegetables and a fresh green salad for a complete and satisfying meal.

Cooking Techniques

Baking

- Sauteing

Ingredient Substitutions

Halibut or another firm white fish can be used in place of sea bass.

- Red wine vinegar can be used instead of white wine vinegar.

- Dried parsley can be substituted with fresh parsley.

Make Ahead Tips

The fish can be marinated in the refrigerator for up to 24 hours before baking.

- Prepare the marinade and onions ahead of time to save time on the day of cooking.

Presentation Ideas

Garnish the dish with fresh parsley or lemon slices for a pop of color. - Serve the fish on a bed of couscous or rice for a complete meal.

Pairing Recommendations

Pair the Portuguese-style Baked Sea Bass with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.

- Serve with crusty bread to soak up the delicious marinade.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

- Reheat the fish in the oven at 350°F (177°C) for about 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

300

Carbohydrates

10g

- Dietary Fiber: 1g

- Sugars: 2g

Fats

- Total Fat: 15g

- Saturated Fat: 2g

- Trans Fat: 0g

Proteins

- Protein: 30g

Vitamins and minerals

Vitamin A: 5% DV

- Vitamin C: 10% DV

- Calcium: 4% DV

- Iron: 15% DV

Alergens

Contains fish

Summary

This dish is a good source of protein and healthy fats, while also providing essential vitamins and minerals. It is relatively low in carbohydrates and calories, making it a nutritious option for a balanced diet.

Summary

Portuguese-style Baked Sea Bass is a flavorful and nutritious dish that is perfect for a special dinner or gathering. With a tangy marinade and a crispy crust, this dish is sure to impress your guests and become a new favorite in your recipe repertoire.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Portuguese-style Baked Sea Bass. It was a warm summer day, and I was visiting my dear friend Maria in her cozy little cottage by the seaside. Maria was a fantastic cook, and she always had the most delicious meals prepared for me whenever I came to visit.

That day, as we sat in her kitchen sipping on some homemade lemonade, Maria mentioned that she was planning to make her famous Portuguese-style Baked Sea Bass for dinner. I had never tried this dish before, and I was intrigued by the sound of it. Maria chuckled at my eager expression and offered to show me how to make it.

She rummaged through her cabinets and pulled out a beautiful whole sea bass, fresh from the market that morning. Maria explained that the key to this dish was in the marinade – a flavorful mixture of olive oil, garlic, lemon juice, and a blend of Portuguese spices that she had learned from her own grandmother many years ago.

As Maria expertly prepared the marinade, I watched with fascination, taking in every detail. She gently massaged the mixture into the fish, ensuring that every inch was coated with the fragrant flavors. Then, she placed the sea bass in a baking dish and surrounded it with slices of onions, tomatoes, and olives, creating a colorful and aromatic bed for it to cook on.

Once the sea bass was ready, Maria slid it into the oven and set the timer. As we waited for the fish to cook, she regaled me with stories of her childhood in Portugal, where she had learned the art of cooking from her own grandmother. Maria spoke fondly of the time spent in the kitchen, watching her grandmother work her magic with simple yet delicious ingredients.

Finally, the timer dinged, and Maria pulled the sea bass out of the oven. The scent that wafted through the kitchen was simply divine – a tantalizing mix of garlic, herbs, and the essence of the sea. I couldn't wait to dig in and taste the fruits of Maria's labor.

We sat down at the table, and Maria served up generous portions of the Portuguese-style Baked Sea Bass. The fish was tender and flaky, infused with the rich flavors of the marinade. The onions, tomatoes, and olives had caramelized beautifully, adding a burst of sweetness and tanginess to each bite.

As I took my first forkful, I closed my eyes and savored the incredible taste that exploded in my mouth. The sea bass was perfectly cooked, with a hint of smokiness from the oven and a burst of freshness from the lemon juice and herbs. It was, without a doubt, one of the best dishes I had ever tasted.

After that day, I knew that I had to learn how to make Maria's Portuguese-style Baked Sea Bass for myself. I asked her for the recipe, and she gladly shared it with me, passing down the knowledge that had been handed down through generations in her family.

Since then, I have made this dish countless times for my own family and friends, each time receiving rave reviews and requests for the recipe. I have added my own twists and variations over the years, but the essence of Maria's original recipe remains the same – simple, delicious, and bursting with the flavors of Portugal.

Every time I make Portuguese-style Baked Sea Bass, I am transported back to that warm summer day in Maria's kitchen, where I first discovered the magic of this dish. I am grateful for the bond of friendship that brought me to Maria's cottage and introduced me to a recipe that has become a beloved staple in my own culinary repertoire.

And so, I continue to cook and share this dish with others, passing on the tradition and the memories that come with it. As I sit down to enjoy a plate of Portuguese-style Baked Sea Bass, I am reminded of the joy and connection that food can bring – a reminder of the power of a shared meal and a shared recipe.