Lubina* Recipe

Prep and season

Pat the sea bass fillets dry with paper towels. Season both sides and the skin lightly with 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper. Let rest at room temperature for 10 minutes.

Pan-sear the fillets

Heat a large nonstick or stainless-steel skillet over medium-high heat. Add 2 tbs extra-virgin olive oil and 1 tbs unsalted butter. When the butter foams and the pan is hot, place the fillets skin-side down and press gently with a spatula for 20 seconds to keep the skin flat. Cook skin-side down for 3.5–4 minutes without moving until the skin is crisp and golden. Flip the fillets and cook 1–1.5 minutes on the flesh side until opaque and just cooked through (internal temperature ~50–52°C/122–125°F). Remove to a warm plate and tent lightly with foil while you finish the sauce.

In the same skillet (wipe out excess oil leaving about 1 tbs fond if needed), reduce heat to medium and add 2 tbs extra-virgin olive oil and 1 tbs unsalted butter. Add the thinly sliced garlic and sweat gently for 30–45 seconds until fragrant and just beginning to color — do not burn. Add the finely diced onion and cook 2–3 minutes until translucent.

Stir in the seeded, finely chopped tomato and 1/2 tsp pimentón, cooking 3–4 minutes until the tomato softens and the mixture becomes saucy. Deglaze with 30 ml dry white wine, scraping up any browned bits, and let the alcohol reduce by half (~1–2 minutes).

Add 60 ml fish or vegetable stock and simmer gently 3–4 minutes to concentrate flavors. Season with 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning. If the sauce is too thin, simmer another 1–2 minutes; if too thick, add a splash more stock. Keep the sauce warm but not boiling.

Mix the smoked trout roe with 1/2 tsp fresh lemon juice in a small bowl and keep chilled until plating. Handle gently to avoid breaking the eggs; they should remain glossy and distinct.

Toss the very thinly sliced fennel with 1 tsp extra-virgin olive oil, 1/2 tsp lemon juice, 1/4 tsp sea salt, 1/8 tsp freshly ground black pepper, and the chopped parsley, chives and dill. Let sit 5–10 minutes so the fennel softens slightly and flavors marry. This creates a bright, crunchy herb-fennel salad to accompany the fish.

Spoon a generous ladle of warm Donostiarra sauce onto warmed dinner plates (or one large platter). Place a sea bass fillet over the sauce, skin-side up so it stays crisp. Spoon another small amount of sauce around the fish as desired.

Arrange a small mound of the fennel & fine herb salad beside or slightly atop the fish. Gently dot or spoon 1 tbs of the smoked trout roe near the fennel or on the fish (skin side), keeping the eggs intact. Sprinkle microgreens or baby herbs if using. Serve immediately with lemon wedges on the side for diners who want extra brightness.

Optional: For a glossier finish, warm 1 tbs unsalted butter until foamy and spoon a little around the fillet right before serving.