Este prato de filetes de robalo com esparguete é a definição de elegância e simplicidade. A pele estaladiça do peixe, o toque salgado e crocante da barriga fumada e um esparguete simples salteado com alho e salsa juntam-se para criar uma refeição rápida, sofisticada e cheia de sabor, perfeita para um jantar especial durante a semana.

Ingredientes

  • 1 Robalo do mar em filetes
  • Esparguete
  • Azeite virgem extra
  • Sumo de limão
  • 1 Dente de alho finamente picado
  • 1 Colher de sopa de manteiga
  • 15ml Molho de soja
  • 4 Fatias finas de barriga fumada de porco Bísaro
  • 1 Mão cheia de salsa picada
  • 1 Mão cheia de rúcula selvagem

Preparação

  1. Tempere os filetes de robalo com sal, pimenta preta e sumo de limão.(reserve)
  2. Coza a esparguete em água temperada com sal, escorra e reserve.
  3. Numa frigideira com um fio de azeite, frite a barriga fumada até ficar crocante e reserve.
  4. Na mesma frigideira, frite os filetes de robalo com a pele virada para baixo até ficar bem marcada, e frite levemente do outro lado, reserve.
  5. Na mesma frigideira acrescente a manteiga, mexendo muito bem para absorver os sucos da fritura do peixe e reserve.
  6. Noutra frigideira acrescente um fio generoso de azeite, o dente de alho picado e salteie a esparguete, no final acrescente o molho de soja , a salsa picada e flor de sal.
  7. Num prato fundo coloque a esparguete, a rúcula selvagem e o robalo por cima, regue com o molho de manteiga bem quente e acrescente o crocante de barriga fumada.

For a restaurant-worthy dish that you can whip up in minutes, here is the English guide.

Sea Bass Fillets with Spaghetti

This is a dish that proves that simple, high-quality ingredients, cooked with care, can create something truly spectacular. It’s a beautiful, light, and elegant pasta dish that features perfectly cooked sea bass fillets with irresistibly crispy skin, served over a bed of simple garlic and parsley spaghetti. The real genius of this recipe, however, lies in its two secret weapons: a rich, nutty butter sauce made from the pan drippings of the fish, and the salty, crunchy shards of fried smoked pork belly scattered over the top.

It’s a perfect harmony of textures and flavours. The delicate, flaky sea bass is the star, beautifully complemented by the savoury crunch of the pork belly and the fresh, peppery bite of wild rocket. It feels like a sophisticated, restaurant-quality meal, yet it comes together incredibly quickly, making it ideal for a special weeknight dinner or an impressive date night meal.

The recipe is wonderfully balanced, but you could easily adapt it. If you can’t find Bísaro pork belly, a good quality pancetta or even a few rashers of streaky bacon would provide a similar salty, crispy element. The key is to render the fat well so you are left with pure, crunchy deliciousness.

Ingredients

  • 1 Sea bass, filleted
  • Spaghetti
  • Extra virgin olive oil
  • Lemon juice
  • 1 clove of garlic, finely chopped
  • 1 tablespoon of butter
  • 15ml Soy sauce
  • 4 thin slices of Bísaro smoked pork belly
  • 1 handful of chopped parsley
  • 1 handful of wild rocket

Method

  1. Season the sea bass fillets with salt, black pepper, and lemon juice. Set aside.
  2. Cook the spaghetti in salted water according to package directions. Drain and set aside.
  3. In a frying pan with a drizzle of olive oil, fry the smoked pork belly until crispy. Remove and set aside.
  4. In the same pan, fry the sea bass fillets skin-side down until the skin is well-browned and crispy. Lightly fry on the other side, then remove from the pan and set aside.
  5. In the same pan, add the butter, stirring well to incorporate all the flavourful pan juices from frying the fish. Set this sauce aside.
  6. In another frying pan, add a generous drizzle of olive oil, the chopped garlic, and sauté the cooked spaghetti. At the end, add the soy sauce, chopped parsley, and a pinch of fleur de sel.
  7. To serve, place the spaghetti in a deep plate, top with the wild rocket and the sea bass fillet. Drizzle with the hot butter sauce and finish with the crispy smoked pork belly.

Tips:

  • The key to crispy fish skin is a hot pan and ensuring the skin side is completely dry before you place it in the oil. Pat it dry with a paper towel for the best results.
  • Don’t overcrowd the pan when cooking the fish. Cook the fillets in batches if necessary to ensure they sear rather than steam.
  • The sauce is made in the same pan used to cook the pork and the fish to capture all those delicious, caramelized bits of flavour. Don’t be tempted to use a clean pan!
  • This dish is best served immediately to enjoy the full contrast of textures, from the hot, crispy fish skin to the fresh, crisp rocket.