The Italians call this fish spigola, the Spanish call it lubina, the Serbs know it under the name Branzig, we know it as a sea wolf, sea bass or sea bass. However, whatever its name may be, cooked with Provencal herbs, it will become the main decoration of the table.
It is necessary
-
- 2 sea wolves, 800 g each;
- 100 g olive oil;
- 2 cloves of garlic;
- dried marjoram - 1 teaspoon;
- 1 bunch fresh rosemary
- 1 bunch of fennel;
- butter - 200 g;
- anise vodka - 50 g;
- ground white pepper - 1 teaspoon.
Instructions
Step 1
Gut and rinse the fish thoroughly in cool running water. Scale the back and rinse with water again. Dry with a napkin inside and out. Rub the sea wolf carcasses with white pepper and coarse salt. Leave it on for 10 minutes.
Step 2
Prepare a baking sheet or large baking dish. Place aluminum foil on the bottom, add a drop of olive oil, preferably raw cold pressed. This oil is called Provencal or Virgen. Line the surface of the mold with rosemary leaves and fennel sprigs. If there is no fresh fennel, you can use its seeds - first crush them a little with a pestle.
Step 3
Place the sea wolf on the herbs and drizzle with olive oil. Sprinkle with fennel seeds on top or cover with fresh leaves. Preheat the oven to 180 degrees and bake the fish for 20 minutes. Check the cooking process every 5 minutes and water the fish with olive oil to keep the fish from getting dry.
Step 4
Prepare the sauce for the fish. To do this, peel the garlic and squeeze out the juice using a special device. Melt the butter, add the garlic mass to it, bring to a temperature close to a boil. Pour the crushed dried marjoram and other herbs of Provence there as well.
Step 5
Sprinkle the finished fish with aniseed vodka and light it, but be careful, because a high flame immediately forms on the baking sheet. Put it out by covering the baking dish or baking sheet with a large, refractory lid.
Step 6
Cut the sea wolf into portions, drizzle with herb butter and serve hot with vegetable garnishes, salads. Pour the remaining oil into a convenient bowl and use as a sauce. The sea wolf prepared in this way goes well with dry white wine, especially made from sauvignon grapes.
