We can call this fish in the baked fish with almond dust, raisins and pine nut that we can currently taste its compact meat and soft flavor throughout the year. To prepare it, it is best to cook it in a simple way, such as steamed, grilled, baked, salt or papillote, options, these last two, which also ensure sea aroma and juiciness of the juicy Fish. As a curious fact, we tell you that due to its skill and voracity to its prey, in old kitchen books this fish was known with the Latin name of Lupus, wolf, where the lubina proceeds. In any case, this case, this Wonderful fish is a food rich in vitamins that can not be missing in your diet, so here you have a new step by step of Catinas kitchen, the baked lubina with almonds accompanied with a sauteed raisins, pine nuts and spinach.
| 🚻 2 Diners | 🕘 45m | 🍵 Principal | 🤯 Timing |
| Ingredients to make baked lubina with almonds: |
| 600 grams of clean lubina 4 tablespoons of almond powder 1 bunch of spinach 4 tablespoons of pine nuts 4 tablespoons of raisins 1 tablespoon of olive oil 1 teaspoon of salt ingredients for sauce: 1 tablespoon of roasted pinions 4 tablespoons of olive oil |
| ADDITIONAL CHARACTERISTICS: Average cost, ideal accompany with white wine, |
Ingredients to make baked lubina with almonds:
1. We begin by cooking lubine fillets. Then, put an anti-adherent pan with a splash of oil to heat. Put some salt to the fish and pass it through the pan.
2. Remove it at half cooking, bite it with almond dust and reserve. This process will give a crispy touch to our dish.
3. On the other hand, we clean and climb the spinach, drain well and reserve. Then, to finish preparing the garrison of our lubina plate, saute the raisins and pine nuts in a pan with a splash of oil and add the spinach . We rectify salt if necessary.
4. To make the sauce, itch the roasted pinions and mix this with olive oil. The nuts are ideal to make sau Beer with almonds.
5. To finish the cooking of the lubina we put it in the oven with the grill ignition only until we see that the almond is gold spinach, the loins of lubina on top and sack. Do not forget to leave your comments.
