Name: Sea Bass San Sebastian
Prep time: 30 min
Cook time: 30 min
Yield: 2
Ingredients: Mayonnaise - 3 tablespoons; Sherry vinegar - 2 teaspoons; Smoked paprika - 1 teaspoon; Kosher salt - 1 teaspoon; Peeled garlic, crushed fine - 2 cloves; Cayenne pepper, or to taste - 1 teaspoon; Olive oil - 2 teaspoons; Hatch chile pepper, thinly sliced - 1; Chilean sea bass filet, skinned and cut into two portions - 1 pound; Kosher salt, or to taste - ½ teaspoon; Whole roasted Marcona almonds, or as needed - ¼ cup; Sungold cherry tomatoes, halved - ½ cup

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Sea Bass San Sebastian

1. Mayonnaise - 3 tablespoons

2. Sherry vinegar - 2 teaspoons

3. Smoked paprika - 1 teaspoon

4. Kosher salt - 1 teaspoon

5. Peeled garlic, crushed fine - 2 cloves

6. Cayenne pepper, or to taste - 1 teaspoon

7. Olive oil - 2 teaspoons

8. Hatch chile pepper, thinly sliced - 1

9. Chilean sea bass filet, skinned and cut into two portions - 1 pound

10. Kosher salt, or to taste - ½ teaspoon

11. Whole roasted Marcona almonds, or as needed - ¼ cup

12. Sungold cherry tomatoes, halved - ½ cup

How to cook deliciously - Sea Bass San Sebastian

1. Stage

Preheat oven to 475 degrees F (245 degrees C). Line a rimmed baking sheet with parchment.

2. Stage

Mix together mayonnaise, sherry vinegar, smoked paprika, 1 teaspoon salt, garlic, and cayenne pepper in a small bowl until sauce is combined.

3. Stage

Spread olive oil on the bottom 2 individual-serving baking dishes. Cover oil with a single layer of pepper slices to cover the bottom of the dishes.

4. Stage

Season the fish generously with 1/2 teaspoon salt and place on top of the pepper slices. Spread the tops and sides of the fish with the prepared sauce, spreading the thickest layer on top. Grate almonds over the filets to cover. Transfer baking dishes to prepared baking sheet.

5. Stage

Bake until beautifully browned and fish flakes easily with a fork, 15 to 18 minutes. Internal temperature should reach 135 to 140 degrees F (57 to 60 degrees C). Garnish with tomatoes.