Video How-To: Baked Fish with Cebolada

Andy Nabreski shares his version of Cebolada, a traditional Portuguese onion sauce that adds some heat to freshly caught back sea bass fillets.

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On The Water’s Andy Nabreski, columnist for Living off the Land and Sea, shares a special recipe passed down to him from fishing legend Charley Soares. Andy shares his version of Cebolada, a traditional Portuguese onion sauce that adds some heat to freshly caught back sea bass fillets.

Baked fish with Cebolada

Serves 4

  • 1/4 cup olive oil
  • 2 bay leaves
  • 4 medium sweet yellow onions, sliced
  • Sea salt and black pepper
  • 4 cloves garlic, chopped
  • One 16-ounce can diced tomatoes
  • 3/4 cup white wine
  • 3/4 cup water
  • 1 teaspoon paprika
  • 1 tablespoon red wine vinegar
  • 3 tablespoons tomato paste
  • 1 tablespoon Portuguese chili sauce (or 1/4 teaspoon red pepper flakes)
  • Four 6-ounce portions catch of the day, skinned
  • 1/4 cup chopped fresh parsley (and/or cilantro)

Add the oil to a large sauté pan and heat over medium-low heat. When the oil is hot, add the bay leaves and cook for 30 seconds. Add the onions, and season with salt and pepper. Sauté until wilted and they begin to brown, about 8 to 10 minutes. Add the garlic and tomato paste, then cook for a few minutes until the garlic just begins to soften. Add the wine and water to deglaze the pan, and then add the paprika, vinegar, chili sauce and tomatoes. Bring the mixture to a low simmer, reduce the heat to low, cover, and cook for 30 minutes.
Season your fish with salt and pepper. Add most of the cebolada to a ceramic baking dish, top it with the fish, and spoon the remaining mixture on top. Place the pan on the top rack of a preheated 375-degree oven and cook, uncovered, for about 15 minutes. Finish it under the broiler for a few minutes to get some color on top. Garnish with parsley, and serve with a side of rice, boiled or fried potatoes, and some nice crusty bread. Trust me, you’ll need something to mop up this wonderful sauce with!

For more cooking recipes check out Andy’s other “Living off the Land and Sea” creations.

Have a recipe of your own? Share it below in our comments section below.

3 on “Video How-To: Baked Fish with Cebolada

  1. Richard Barron

    Baked Striped Bass with stuffing- Portugues style. Carefully remove striped bass fillets from each side of fish. Remove all innards of fish and disgard or use for garden materials with grass clippings, organic foods, veges, etc. to make home made mulch.
    Boil all leftover parts, except innards in water with sea salt /seasoning pepper /garlic powder fresh parsley chopped up/basil/ what you are making is juice of fish stew. Ok to add clam juice from a can or bottle to flavor. Chop up small onion, celery to make broth and boil at low-medium heat 20-30minutes. Clean and thoroughly dry both sides of striped bass fillets for cooking. Season bass fillets and place in baking pan with virgin olive oil , enough to grease pan prior. Place fillets on large plate , both sides on top of sea salt, pepper, seasoned bread crumbs on plate and put in pan, lay flat. Chop up one pepper, small onion,3 garlic cloves, celery, and place on top of fillets. Add sea salt and pepper. Make bread/cracker stuffing by crushing old bread in a large bowl, add one package of crackers crushed, mix together adding fish broth with contents in it from boiling to stuffing, add 2-3 teaspoons of Bell’s seasoning, 1 egg, and mix thoroughly, add sea salt and pepper. Place fish stuffing on top of striped bass fillets. Spread 1 can of diced tomatoes or crushed tomatoes on top of stuffing and fish and bake in pre heated oven at 375 degrees for 30-45 minutes until stuffing and fish are both cooked. Turn up oven or broil at the end for 2-3 minutes to brown the top of fish and stuffng and eliminate some of juice. Serve Fish with stuffing on top together. The secret is to remove the fish just as it starts to brown and stuffing is done. Do not burn tomatoe sauce in pan. Add lemon on individual pieces as desired.

  2. Eric

    I am so glad you posted this, Black Sea Bass season now has a whole new meaning #2021 #ClevelandsLedge

  3. Robert j Mierzwinski

    Andy , I watched this video on the show last week and also re–played, a couple of questions …..the recipe says to use white wine, in your video you use red, no big deal, I will use red. Biggest question though is the recipe does not mention chorizo while the video shows that as an ingredient….. might try this with tautog….. Thanks the recipe looks really great

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