Recipes by Cullera de Boix

Sea bass with sofrito (stir-fry sauce)

Difficulty level: medium

Diners: 2

Preparation time: 1h


  • 2 sea bass fillets (180-200 g)
  • 1 julienned onion
  • 1 thinly sliced carrot
  • 1 julienned leek
  • 1 brunoised stalk of celery
  • 2 garlic cloves
  • White Penedès wine
  • 4 peeled and chopped pear tomatoes
  • 1 thyme sprig and 1 bay leaf
  • Extra virgin olive oil
  • Maldon salt and micro-mesclun
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In a skillet with oil, fry the onion over low heat. Add the leek and, when it gets transparent, the sliced garlic, bay leaf, carrot and thyme. Add the celery and ensure that it does not get burned, then the wine and reduce it.
Put the tomatoes and salt. Continue cooking over low heat until it absorbs the water from the tomatoes and gets jam-like.
Grill the salted fish on a griddle, first on the skin side. Then turn it to finish cooking.
Put the sofrito (stir-fry sauce) on the plate and the fish on top, skin side up, a little oil, salt and micro-mesclun leaves.

With a touch of thyme

The Penedès wine and fresh herbs add flavour to a whitefish dish, which is ideal for the summer months

If you do not know sea bass, now it is the time to taste it. And, if you already know it, it is time to rediscover it. The chef of the Cullera de Boix restaurants prepares it with a sofrito (stir-fry sauce) of vegetables and adds flavour with bay leaf, thyme and white wine. And the result is a real treat! The opportunity to find the aromas of fresh herbs in a dish like this will allow you to discover a new fish dimension. In addition, it is prepared with 100% Mediterranean produce, so this recipe is the best excuse to turn your home kitchen into a local paradise.

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