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5 from 1 vote
Baked European Seabass
Baked European Seabass, Portuguese Style (Robalo)
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

Mom made this recipe many times while I was growing up. She typically used Mackerel, but this seabass is a perfect fit for the sauce!

Course: Main Course
Cuisine: Portuguese
Servings: 4 people
Author: Nelson Cardoso
  • 1/4 cup olive oil
  • 1 medium onion, thinly sliced
  • 3 cloves garlic, sliced thin
  • 3/4 cups white wine
  • 3/4 cups water
  • 1/4 cup tomato paste
  • 1 tbsp sweet pimento paste
  • 1/4 tsp cumin
  • 1/4 tsp cinnamon
  • 1 tbsp coarse salt
  • 84 grams sweet Portuguese chouriço
  • 3.7 lbs European seabass (3 fish), cleaned with the head on
  1. Preheat the oven to 375 ºF

  2. Pour the oil in a large pyrex baking dish and spread it along the bottom.

  3. Spread the sliced onion and garlic evenly over the oil on the bottom of the baking dish.

  4. In a medium bowl, whisk together the wine, water, tomato paste, sweet pimento paste, cumin, cinnamon and salt.

  5. Place the three fish on the bed of onion, side by side. Leave a little space between each one.

  6. Cut three cross slits on each fish, one near the head, one in the middle and one closer to the tail.

  7. Cut the piece of chouriço in thin slices and then cut the slices in half.

  8. Place a slice or two of chouriço in each slit that you cut in the fish. Spread the other pieces around the fish.

  9. Pour the wine sauce over the fish. Make sure to get the sauce over the entire fish.

  10. Place the baking dish in the oven on the middle rack and bake for 30 minutes.

  11. Take the fish out of the oven and serve it hot with a favourite side.

Recipe Notes
  • If you're using larger fish than the ones we used, let the fish bake another 5 to 10 minutes.
  • Click the link if you're not sure what sweet pimento paste. If you can't find any, you can omit this from the recipes and it'll still taste great.
  • For the chouriço, feel free to use the spicy version if you like a little kick.