Sea bass on its back

Sea bass on its back -  (literal translation of "Lubina a la espalda" 😁)
This is a very simply but incredibly delicious fish dish that I tried first, while living in Spain. It takes about 45 min. including all preparations

Sea bass on its back ready to serve

Ingredients:
Sea bass (I used one fish of 1kg)
Parsley (I prefer the Italian parsley, but you can use also the curly leave one)
Sea Salt (1 1/2 teaspoons)
2-3 garlic gloves
3 Spoons of olive oil extra virgin
3-4 potatoes (preferable a firm type of potato)
1/4 litre of white wine (I used an Australian Chardonnay)


Get your sea bass cleaned at the fish shop (make sure they really clean the scales, as if not, they will end up on the potatoes). I recommend to leave the head of the fish, as there are some really tasty bits on it, especially the muscles below the gill covers.

Cut the fish open in the middle (spliting head and the spine, but without cuting the skin on the back).
Pre-heat the oven to 200°C.

Put the parsley leaves together with the garlic cloves, olive oil and the sea salt into a mortar and grind with the pestle until the salt cristals are not visible (if it is not liquid enough, add some more olive oil).

Distribute the resulting past over the fish.

Peel the potatoes and cut them in to 2mm thick slices.
Prepare a layer of potatoes on a backing pan and start baking them in the oven at 180°C for about 10min.
After that, sprinkle the potatoes (that should be slightly done) with white wine and a bit of salt and place the fish on top. Now bake for 20min at 180°C.

Serve directly from the baking pan (Careful with the fishbones).

Enjoy with a nice dry (austrian 😉) white wine