Lubina en Salsa Verde from Mediterranean Seafood by Alan Davidson
This recipe, which reflects the emphasis on colour which is so evident in Spanish cookery, can be used for many species of fish.
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Baking dish
- Stove
- Wooden spoon
Ingredients
- 1 sea bass, weighing about 1 kg (2¼ lb) whole
- flour and salt
- 150 ml (5 fl oz) olive oil
- 1 small onion, chopped
- 1 large bunch parsley
- 2 cloves garlic
- freshly ground pepper
- juice of ½ lemon
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