Sea bass on the back
Sea bass is a highly appreciated fish, with an excellent flavour and texture, being one of the most elegant recipes.
The sea bass or robalo was known in Roman times as wolf or lupi lunati due to the speed and voracity with which it attacks its victims for food. Specifically, Greek and Roman philosophers, poets and writers have left some references to this fish in their texts. The Greek playwright Aristophanes (5th-4th centuries BC), a man with a great love of gastronomy, reflected in his satirical theatrical comedies aspects of daily life from more than 2,300 years ago and among them the consumption of sea bass, stating that it was the most astute of fish since he saw it, like other classical authors, capable of escaping from fishermen. As a significant fact in Greece this would be called 'son of the gods'.
Sea bass fishing has always been done from the seashore as it is a fish accustomed to swimming near rocky coasts, sandbanks, estuaries, ports, docks and even adapted to entering fresh waters by going up the estuaries.
Its meat is one of the tastiest in the entire Mediterranean Sea, as has been claimed since the times of Greece and Rome. Currently, in the port areas of the Spanish and Moroccan Mediterranean there are about 50 recipes that have sea bass as the main ingredient. Sea bass on its back is the most common way of consuming it in homes and restaurants in Malaga. Although you can also find it on a skewer like sardines.
INGREDIENTS
A 1 kg portion of sea bass
2 cloves of garlic
1 glass of white wine (220 ml.)
Extra virgin olive oil
Fresh parsley
Fine salt (to taste)
Salad or chips with Padrón peppers as a side dish
RECIPE
WE RECOMMEND YOU TRY THE ONE THEY ARE SERVING IN:
Restaurante Julia
Calle San Agustín, 11, 29015 Málaga
Reservations: +34 744 649 619
Opening hours:
Every day from 12:00 to 22:30
Restaurante Julia
In this restaurant we can taste typical Spanish cuisine and a great selection of especially popular tapas. Its chefs are familiar with the traditional recipes of the fishermen of the Bay of Malaga, specializing in the fruits of the Malaga coast, so you can taste different fried fish, as well as sea bass on the back. Although, you can also taste excellent meats.
It is located on the historic San Agustín street, called in the time of the Catholic Monarchs, Calle de los Caballeros, since the medieval orders of chivalry were established there.
Nearby is the Renaissance Buenavista Palace, which houses the Picasso Museum of Malaga, the church of San Agustín and the old Convent of San Agustín that give the street its name.
You can enjoy a very romantic experience both in its delicate interior and on its magnificent terrace, either for lunch or for a candlelit dinner.
HOW TO GET TO THE RESTAURANT
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