Simple, amazing Basque-style fish
Lubina a la Donostiarra is the perfect centerpiece for a beautiful, easy summer dinner
Amigos! I’m so excited to share with you all what we find out today at the World’s 50 Best celebrations in Las Vegas, and I’m also going to be with my old friend Emeril Lagasse taping an episode of my podcast Longer Tables, so you can expect to hear that in a few weeks (oh—and if you’re in Las Vegas like I am, I hope you’ve had a chance to try out some of my recommendations over on Chef’s List).
Today, it seems like summer is everywhere! No matter where you are in the country, the air is warmer, walking outside is more enjoyable…it makes you want to stop and experience everything around you—whether that is the newest ingredients at the farmers market, your freshly cut lawn, some sparkling fireflies in your backyard, a bunch of lilac bushes, or a fire on a beach. However you spend your summer, you’re hopefully able to slow down a little bit, take it all in, and live life how it’s supposed to be enjoyed!
With the slower pace of life that comes with summer, you don’t want to run around, you want to simplify…especially at dinner time. And Lubina a la Donostiarra is a perfect and elegant centerpiece as a main course, but easy enough for a weeknight—it comes together in about 30 minutes! It’s a traditional Basque recipe, named for the city of San Sebastian, which is known in Basque as Donostia (remind me…someday I should do a lesson on Basque language, like the one I did on Catalan! Though I don’t speak much Basque…). And friends, we serve this dish at both Jaleo Disney Springs and Jaleo Las Vegas, so if you find yourself in Orlando or Vegas and you’re craving an amazing seafood plate, run—don’t walk—over there.
In the Basque Country, it can be made with any number of fish—lubina (European seabass, or you probably will find it in the US as branzino), rape (monkfish), chipirones (little squid), or txangurro (the amazing saltwater spider crabs of the Basque Country). One of the most famous versions of this dish, made with rodaballo (turbot) comes from Elkano in the town of Getaria, 30 minutes west of San Sebastian. (By the way, last year it was named 22nd best restaurant in the world…later today we’ll find out where it lands this year!) The restaurant has become famous for making incredibly beautiful, simple seafood preparations, including their very famous rodaballo. “The secret is to buy well and then not ruin it”—this is the philosophy of my friend, Elkano’s Aitor Arregui, inspired by his father Pedro, and what they’re saying is, sometimes a simple and elegant presentation is the best way to show off an amazing ingredient, people!!!!
So today I wanted to share with you how Lubina a la Donostiarra is a perfect way to demonstrate this idea, and how you can do it easily in your own home. This version makes a perfect dinner for two or three people, alongside the simply dressed salad (and crusty bread of course, and a very cold bottle of Txakoli!). But of course if you’re cooking for more you can buy more fish and double the sauce.
As you are making this, remember that the most important thing is to keep it simple, to buy the freshest fish you can find, use the best olive oil you can find, and cook with as much love as you can.
Lubina a la Donostiarra con Ensalada
Serves 2 to 3