The gilthead seabream, European seabass, and meagre raised through aquaculture are very fresh and of the highest quality. To easily identify them, they now have a tag affixed to their gills with the ‘Raised in Our Seas’ seal.
Sea bream is a safe bet for all budgets, the ultimate fish choice thanks to its price, versatility, and flavor. It’s a fish that always surprises and is easy to prepare. Our suggestion is a light and simple recipe for grilled sea bream on a bed of grilled vegetables.
Meanwhile, sea bass is a surefire hit, a dish that everyone enjoys and that adds a unique touch to any menu. And finally, croaker, a white fish with firm and very flavorful flesh, is highly prized in cooking because it lends itself to a wide variety of preparations.
In short, fish raised on our coasts with the ‘Raised in Our Seas’ seal, which, once we take them home, give rise to proposals such as this Mediterranean Sea Bass, a recipe offered by the Spanish Aquaculture Business Association, APROMAR.
How to Make Mediterranean Sea Bass?
Ingredients
| Ingredient | Quantity |
|---|---|
| Sea Bass | 4 (400 g each) |
| Potatoes | as needed |
| Leeks | 2 |
| Green pepper | 1 |
| Lemon | 1 |
| Fish broth | as needed |
| Olive oil | as needed |
| Salt | to taste |
STEP BY STEP:
- Peel 500 grams of potatoes, wash them and cut them into 1/2 cm rounds.
- Wash two leeks and a pepper and chop them.
- Heat the broth in a large saucepan, add saffron, the vegetables, a drizzle of oil, and season to taste. Cook for about 10‑15 minutes.
- Wash the sea bass with cold water and place them in the saucepan. Cook over low heat for about 5‑10 minutes (check if the flesh separates from the thickest part of the bone).
- Serve the sea bream with the cooked vegetables and a few spoonfuls of the broth, and drizzle with half a lemon. It can be accompanied by toasted bread rubbed with garlic.