Sea bass with thyme and mushrooms
6 servings
20 minutes
Sea bass with thyme and mushrooms is an exquisite dish of Spanish cuisine that harmoniously combines the freshness of sea fish and aromatic herbs. The sea bass, baked with a filling of onion, garlic, and mushrooms, acquires incredible juiciness and rich flavor, while thyme adds subtle spicy notes. Lemon juice enhances the fish's natural freshness, and olive oil makes the texture tender. This recipe is perfect for a romantic dinner or festive gathering, and its lightness allows for enjoyment without feeling heavy. Spaniards appreciate dishes where the simplicity of ingredients reveals depth of flavors, and this sea bass is a vivid example of Mediterranean gastronomic art.
1
Clean the fish, remove the gills, and get rid of the entrails.
- Sea bass: 6 pieces
2
In half of the olive oil, sauté finely chopped onion for two minutes, then add garlic and mushrooms, and simmer for another three minutes. Then season with salt and pepper, mix with thyme leaves, and simmer for another minute.
- Onion: 1 head
- Garlic: 12 cloves
- Button mushrooms: 200 g
- Salt: to taste
- Ground black pepper: to taste
- Thyme: 100 g
3
Stuff the fish's belly, drizzle with olive oil and lemon juice, season with salt and pepper. Place in an oven preheated to 180 degrees for fifteen minutes.
- Sea bass: 6 pieces
- Olive oil: 100 ml
- Lemon: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
