receta de lubina al horno con patatas, tomates, lima y aove
Baked sea bass with potatoes, tomatoes and lime recipe


  • Sea bass Aquanaria
  • 4 tomatoes red ripe
  • Onions
  • Potatoes for the oven
  • Extra virgin olive oil - First day of harvest Picual Castillo de Canena


  • First, in a baking dish, put a bed of potatoes with a good splash of AOVE First Day Harvest Picual so that the potato is done in the oven, as it takes quite a long time.
  • Next, remove from the oven when the potato is a little soft and place a second bed of tomatoes cut into slices on top, as well as some slices of lime.
  • Finally, put the sea bass with skin on top of all the above and add an additional dash of our AOVE Primer Día de Cosecha Picual. We put it in the oven.
  • Remove from the oven when the sea bass smells done, and remove the skin. If it is a good sea bass, as are those of Aquanaria, the skin will be removed very easily.
  • When it's time to serve, put a little bit of sea bass, potato, tomato and lime. Finish with a drizzle of AOVE Primer Día de Cosecha Picual.