Corvina (seabass) a la Roteña

The sauce, known as roteña because of its origin in the southern Spanish coastal town of Rota, is a combination of several vegetables that adapts to a wide variety of fish. We will make it today to be served with seabass (corvina) loins, and the result will be amazing (see photo).

First we make the roteña sauce. To do this, cut a couple of onions into julienne strips, a green and a red pepper, chop some garlic and gently fry everything in a frying pan with olive oil. Next, dice the tomatoes and add them to the sauce along with two bay leaves. Add salt and pepper to the vegetables. When the vegetables are ready, add half a glass of manzanilla wine and allow the alcohol to reduce. The sauce is now ready.

Place the roteña sauce on a baking tray and put the seabass loins cut into four pieces on top with a little salt. Bake in the oven at 180 degrees for about 10 minutes so that the fish is juicy.

Serve the fish with the roteña sauce.

Corvina (seabass) a la Roteña


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