Sea bream with lime and yucca chips, a recipe by Karlos Arguiñano
A baked fish dish with citrus flavors and a very special touch.
- 2 large golden ones
- 1 cassava
- 2 pyramids
- 2 cloves of garlic
- 1 tablespoon of sugar
- 1-2 tablespoons of soy sauce
- 1 tablespoon of sesame oil
- extra virgin olive oil
- shall
- parsley
- For the vinaigrette, combine the zest of one lime and the juice of both, the sugar, soy sauce, and sesame oil in a bowl. Mix well until the sugar dissolves. Stir in the finely chopped garlic and chopped parsley to taste and mix again. Let it rest until ready to serve.
- Sprinkle a little salt and a drizzle of olive oil onto a baking tray. Remove the heads from the sea bream, fillet them, and place them on the tray. Season with a pinch of salt and a drizzle of olive oil. Bake (in a preheated oven) at 220ºC for 10 minutes.
- Peel the cassava using a peeler. Slice it thinly with the peeler as well. Heat plenty of oil in a frying pan and fry the cassava chips until golden brown and crispy. Drain the chips on paper towels and season them.
- Serve a sea bream fillet on each plate and drizzle with the lime vinaigrette just before serving. Accompany with the yucca chips and garnish with parsley.
Sea bream is prized for its white, tender, and juicy flesh, which lends itself to a wide variety of preparations. On this occasion, Karlos Arguiñano bakes it and serves it with a vinaigrette made with lime, soy sauce, and sesame oil, creating a surprisingly effective contrast.
To complete the dish, prepare some crispy yucca chips, a tuber very popular in Latin America and other tropical regions that offers a different texture to that of the potato and a mild flavor that combines wonderfully with the fish and the intensity of the vinaigrette.
The combination of sea bream with lime and yucca chips is ideal for both a special lunch and a dinner when you're looking for something different. It's one of those dishes that surprises with very little effort.
