Galician sea bass / lubina a la gallega

Although this dish is traditionally made with hake - merluza a la gallega - I decided to make it with sea bass.

serves 2

~800g sea bass; de-headed and gutted, sliced

3/4 potatoes; 1cm slices

10cm section leek

1 tomato; halved

1 onion; quartered

1 bay leaf

Maldon sea salt

for the ajada (sauce)

5 large garlic cloves; sliced

100ml olive oil

1 tbsp of paprika - pimentón de la vera

1. Fill a large pan with water and generously salt. Add the potato slices along with the fish head, onion, leek and tomato. Bring to the boil and reduce to a simmer.

2. Cook for between 10 and 15 minutes; until the potatoes are almost cooked.

3. Place the fish slices on top of the potatoes and continue to simmer gently for 5 minutes.

in the meantime...

make the ajada...

4. In a large frying pan; heat the olive oil and add the garlic and cook until lightly golden.

5. Remove from the heat and stir in the paprika: it will cook in the residual heat.

N.B. if you are using a heavy bottomed pan it will be better to transfer the ajada to a bowl after a minute of stirring - paprika is easily burnt.

6. Carefully drain the potatoes and transfer them to a serving dish along with the onion and leek. Drain the fish slices and lay them on top of the potatoes.

N.B. the fish head and tomato are used to add flavour to the cooking water and should be discarded.

7. Give the ajada a little stir and drizzle over the fish and potatoes.

¡De rechuperte! - Yummy!