Pan-fried sea bass recipe (lubina a la sartén) | Authentic spanish fish recipe
⭐ Rating: 4.8/5 (based on home cooking experiences)
👨🍳 By Chef Omar Allibhoy
🕒 Prep Time: 5 minutes
🍳 Cook Time: 20 minutes
⏰ Total Time: 25 minutes
🥘 Servings: 2
📊 Difficulty Level: Medium
As a Spanish chef, there's nothing that brings me more joy than sharing the perfect way to prepare lubina (sea bass in Spanish). This pan-fried sea bass recipe holds a special place in my heart, reminding me of sunny afternoons in Madrid's markets where I learned to select the freshest lubina. Today, I'm excited to share with you my foolproof method for creating crispy, perfectly pan-fried sea bass fillets that will transport you straight to the Spanish coast.
What makes this dish truly special is how it brings people together. Whether you're cooking for a romantic dinner or hosting a family gathering, this Spanish sea bass recipe never fails to impress. The combination of crispy skin and tender flesh, enhanced with Spanish olive oil and fino sherry, creates a dish that's both elegant and approachable.
What is Lubina (Spanish Sea Bass)?
Lubina, the Spanish name for sea bass, is one of Spain's most prized fish. This Mediterranean favorite is known for its mild, sweet flavor and firm, white flesh. In Spanish cuisine, we treat this fish with respect, using simple cooking methods to highlight its natural flavors.
Ingredients For the Pan-fried Sea Bass:
4 pieces of sea bass (150g each)
1 tin of piquillo peppers
1 handful of Spanish Caperberries
4 garlic cloves
100ml of Spanish olive oil
A pinch of salt
A generous pinch of cracked black pepper
1 small glass of dry Fino sherry
1 tin of pitted black Spanish olives
2 sprigs of flat parsley
How to Pan Fry Sea Bass (Step-by-Step)
Wash and pat dry your sea bass fillets and put to one side to pan fry later.
Open the tin of piquillo peppers, cut them in half and remove any seeds.
Drain the caperberries and olives and put these aside also.
Peel and thinly slice the garlic cloves and onion, then add half of the olive oil to a hot pan and fry over a medium heat until golden brown.
Add the piquillo peppers and sauté for a further 30 seconds, before adding the purple Spanish olives and caperberries and sauté again.
Season with salt and pepper and add a splash of Fino. Let the alcohol burn and sprinkle a touch of finely chopped parsley into the pan. Taste the seasoning and alter if needed.
Take a separate non-stick pan and place over a high heat and pour in a touch of Spanish olive oil.
Score the skin of the sea bass through and then pan fry skin side down until ¾ done, turn over, season the skin with some salt flakes and cook for one more minute.
Spoon the Spanish olive sauce on to a plate and place the sea bass on the top, drizzle over a touch of olive oil to finish.
Professional Chef Tips for Perfect Pan-fried Sea Bass
Always choose fresh sea bass with clear eyes and bright red gills
The pan must be hot before adding the fish
Don't move the fish while it's cooking skin-side down
Cooking time will vary depending on the thickness of your fillets
For extra crispy skin, press down gently on the fillet with a fish slice when it first goes into the pan
What to Serve with Spanish Sea Bass
Patatas a lo Pobre (Poor Man's Potatoes)
Grilled Mediterranean vegetables
Spanish-style sautéed spinach
Crusty bread to mop up the sauce
Remember, cooking sea bass (lubina) is all about respecting the ingredients and mastering simple techniques. This recipe brings together the best of Spanish coastal cuisine - fresh fish, quality olive oil, and the perfect balance of flavors. ¡Buen provecho!