5 white fish that you can prepare just like baked sole
The fill the oven it is, in all likelihood, one of the standards of Mediterranean seafood cuisine. The firm, delicate meat and that strong touch that respects the flavor of the sea make it an unbeatable dish. Tot i això, at Empordà, our coast now offers a more extensive rebost.
A Tritó, our restaurant in the heart of the Empordà, believes in the versatility of fresh produce. Therefore, here we present five white fish that, prepared with both the technical material and the filling, offer spectacular results that will be transported directly to our streets.
1. Turbot (Brèmol)
If you are looking for a similar texture but with a sweeter touch, turbot is the ideal candidate. Like the llenguado, it greatly benefits from a simple cooking in the oven over a litt of forner potatoes. Seva pell provides a natural gelatin that creates a smooth and exquisite sauce, greatly appreciated by our diners at Tritón.
2. La Daurada Salvatge
The daurada of our tea costs a taste subtly sweet for the best food. Preparing the “a l’esquena” or al forn with a refregit d’alls i bitxo (a style similar to llenguado a la bilbaïna) enhances its freshness. It is an elegant, light and perfect fish for a soup paired with a white wine from the D.O. Empordà.
3. The Pargo (Pagre)
Menys known by the general public but revered by local fishermen, snapper is the hidden treasure of the Mediterranean. The meat is a smoother mica than the filling, which allows it to withstand much of the high temperatures of the forn without losing its texture. An extra green olive slice from the area is all you need.
4. The Sea Bass (Llobarro)
The llobarro is the queen of sobriety. At the forn, both slices of lemon and a touch of wild fonoll, emulates the sophistication of the llenguado but with a more defined flake of meat. In the fires of Tritó, the tractem with the maximum respect because the client felt the roar of the sea at every mos.
5. The Dentó
Fix the list with a bit of character. The tooth is powerful and you taste it. Preparing it in the “llenguat al forn” style – with a base of potato, barley and a white grape vine – allows the six ingredients to permeate the garnish, creating a harmony of flavors that defines the essence of Empordanese cuisine.
A unique experience at Restaurant Tritón
In Empordà, cuisine is not just food, it is country and culture. At Tritó, select each piece directly from the appropriate lots, ensuring that only the best arrives at the table.
Since you prefer the classic filling or dare to try one of these five alternatives, our artisanal technique and the privileged environment of the Empordà will set you apart an indelible record.
Perfect Pairings: Which Empordà Wines to Choose for Every Dish
At Triton in Gualta, we believe a great meal isn’t complete without its “better half.” Wine is more than just a drink; it’s the element that elevates the flavors of the sea and the land we bring to your table.
Being located in the heart of the Empordà gives us a unique privilege: having the DO Empordà wines at our fingertips—wines shaped by the strength of the Tramuntana wind and the salinity of the Mediterranean. Here is our sensory guide to pairing our dishes with the best local wines.
1. To Start: Starters & Whites with Soul
If you choose our L’Escala Anchovies or fresh clams, you need a wine that provides freshness and cleanses the palate.
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The Pairing: An Empordà White Grenache.
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Why? Its vibrant acidity and floral notes perfectly balance the saltiness of the preserves and the briny taste of the shellfish. It’s like a sea breeze in a glass.
2. The House Classic: Rice Dishes & Characterful Rosés
Rice is a pillar of our menu in Gualta. Whether it’s a soupy lobster rice or a seafood paella, we look for a wine with enough body to stand up to the rich flavors of the sofregit.
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The Pairing: A Rosé made from Lledoner (Grenache).
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Why? Empordà rosés have earned international prestige for their complexity. They offer the fruitiness of a white with the structure of a young red.
3. From Sea to Grill: Fresh Fish & Aged Whites
A grilled sea bass or a baked sea bream at Triton deserves a wine with a bit more history.
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The Pairing: A White Carignan or Grenache aged in oak barrels.
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Why? The smoky touch from our grill pairs beautifully with the woody notes and creaminess of these more mature wines, creating a deep, elegant harmony.
4. For Meat Lovers: Empordà Reds
Despite our maritime essence, we don’t forget the land. For our locally sourced meats, we seek the strength of the territory.
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The Pairing: A blend of Samsó (Carignan) and Syrah.
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Why? These are full-bodied wines with mature tannins and spicy notes that make every cut of meat a complete experience.
Come and taste the territory At Restaurant Triton, our cellar is designed to reflect the landscape that surrounds us. Let our team advise you and find the combination that will make your visit to Gualta unforgettable.
Celebrations with a taste of the sea: El Tritón, the ideal setting for your private gatherings
The Empordà is not just a landscape of vineyards and stone villages; it is, above all, a gastronomic sanctuary where the produce of the market dictates the rhythm of the cuisine. In this privileged setting, specifically in Gualta, stands the Tritón Restaurant, a leading seafood restaurant that has managed to combine the most authentic seafood tradition with the comfort required by today’s large celebrations.
The art of receiving: Private and reserved spaces
Organizing a family celebration, a business lunch or a meeting with friends requires more than a good menu; you need an environment that invites confidentiality and unhurried enjoyment. At Tritón, we are aware that special moments are best cooked in intimacy. For this reason, we have private rooms with capacity for up to 25 diners, designed to offer an exclusive atmosphere where the table can be extended as long as the conversation requires.
These are spaces where the service is discreet and attentive, allowing the group to feel at home, but with the luxury of having the best that the Mediterranean offers us every morning on the table.
The grilled sea: Our hallmark
Our culinary proposal is based on the truth of the product. At El Tritón, the grilled seafood and fresh fish from the Costa Brava are the absolute protagonists. We believe in a cuisine that respects the raw materials: precise cooking, just the right amount of salt and the masterful touch of our grill to highlight flavors that connect us directly with the Ter Gorge.
From local shrimp to the finest crayfish, each piece that reaches our kitchen is rigorously selected. And for those looking for the essence of Empordà cuisine, our fish stews —cooked with patience and a lifetime of stir-frying— are a living tribute to the cuisine of the fishermen of old.
Celebrations with a taste of the sea
Convenience and accessibility for everyone
We know that a successful celebration begins before you sit down at the table. For this reason, the Tritón Restaurant offers facilities that are fully adapted for people with reduced mobility, guaranteeing smooth and comfortable access for everyone. In addition, we have our own parking, eliminating any logistical stress so that our customers only have to worry about enjoying the company.
Within our commitment to the comfort of our guests, we offer a serene and noise-free environment, opting for a pet-free space policy that guarantees maximum tranquility and hygiene during service, ideal for those looking for a relaxed gastronomic experience.
An experience next to the Gola del Ter
Gualta, with its strategic calm and proximity to the most beautiful natural spaces of Baix Empordà, is the point of perfect match. Whether to close a deal or celebrate a birthday, Tritón offers that much sought-after balance: the power of seafood flavor in an unbeatable logistical environment.
We invite you to discover why we are the seafood restaurant of choice for those who are not satisfied with eating well, but rather seek to create unforgettable memories around a table. At Restaurant Tritón, the sea adds flavor, and we do the rest.
