Joy Of Spanish Cooking

Striped Bass al Horno

Hola and Happy Holidays!

I feel like Thanksgiving was yesterday and we are already getting ready for Christmas.

I’ve been really busy recently (like everyone else), so sorry it took me a while to publish a recipe. I love this time of the year; the Christmas lights, the trees, the decorations, and the food! I would say that Christmas is my favorite time of the year. I can’t wait to go home (to Spain) and see all of my family. And… I will definitely be cooking with my grandma!

As Christmas nears, I will explain how we celebrate in Spain. It’s definitely a little different. Meanwhile, I will go ahead and explain to you this easy and tasty recipe. It’s a warm and hearty meal, and perfect for those cold fall/winter evenings. I love this dish because it’s so simple to make and so good.

The origin of this recipe is of course, Spain. My family makes this recipe very often. We usually use Striped Bass, called Lubina in Spanish. While Striped Bass is not native to Spain, it is highly sought after and is highly regarded. Here in Maryland, it is the state fish, and is referred to as Rockfish. This is a very seasonal fish, and it is definitely Rockfish season here.

If you can’t find striped bass, you could easily substitute a similar fish. Striped bass is so good due to it’s flaky yet firm texture, its moist flesh, and its mild and sweet flavor.

This dish makes for a simple meal with the family, or could easily be made into an elegant dish for guests.

Ingredients for 3 to 4 servings:

  • 1.5 Ibs striped bass (about a 1/2 pound is a good serving size)
  • 4 medium potatoes
  • 1 medium onion
  • salt and pepper
  • olive oil
  • 1 cup canola oil (for cooking the potatoes)

Preheat the oven to 390F (200C)

In a large pan, preheat the canola oil on medium heat. Peel and cut the potatoes into thin slices (if you have a mandolin, this is a good time to use it). Fry the potatoes until just soft. You don’t want french fries.  Remove the potatoes, and place on a paper towel-lined plate to soak up the excess oil. Season with salt and pepper. You may need to cook the potatoes in several batches if your pan is not big enough.

Next, slice the onion very thin.

In a large baking dish, drizzle some olive oil or cooking spray and line the bottom of the dish with the potatoes and onions. Just pour them in and distribute them evenly. Next, place the fish on top and season with salt, pepper and another drizzle of olive oil.

(*OPTIONAL:  If you don’t want to fry the potatoes, boil them with the skin on for about 20 minutes. Remove the potatoes from the pot and then peel them. I find that peeling them after they are cooked is easier.)

peix 1

Bake for about 20 minutes or until the fish flakes easily.

Serve warm, Bon profit!

peix servit
Striped bass with potatoes, onion and served with roasted brussels sprouts and purple cauliflower. 


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Striped Bass al Horno

by Ivette time to read: 2 min
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