Dinner

Lubina Salvaje Rellena de Jamón y Hierbas con Compota de Tomate Quemado y Espinacas a la Catalana

Name: Lubina Salvaje Rellena de Jamón y Hierbas con Compota de Tomate Quemado y Espinacas a la Catalana
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 2 servings
Ingredients: 2 whole wild sea bass (1.25 lb each), scaled and gutted; 3 oz jamón ibérico, thinly sliced; 2 tbsp fresh parsley, finely chopped; 1 tbsp fresh tarragon, finely chopped; 1 tbsp fresh dill, finely chopped; ¼ cup panko breadcrumbs; 1 tbsp extra-virgin olive oil; 1 garlic clove, minced; zest of ½ lemon; sea salt and cracked pepper; 4 tbsp Spanish olive oil (divided); fleur de sel; 6 large, ripe tomatoes (or 2 cups cherry tomatoes), halved; 1 tbsp balsamic vinegar; 1 tsp sugar; 8 oz fresh spinach (or 4 oz frozen and thawed); 4 garlic cloves, thinly sliced; 2 tbsp pine nuts, toasted; 2 tbsp golden raisins; ¼ cup fish or vegetable stock; ¼ cup Spanish olive oil (for spinach); sea salt and pepper

A whole, spectacular wild sea bass (or branzino) butterflied, stuffed with jamón ibérico, fresh herbs, and breadcrumb paste, then pan-seared and finished in the oven. The skin crisps; the interior stays moist. Served alongside a darkly caramelized tomato compote (charred until almost jammy) and silky spinach cooked with garlic, pine nuts, and raisins in the classical Catalan style.

1442calper serving 120gprotein 33gcarbs 92gfat 30min prep 25min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this