Sea Bass San Sebastian
Ingredients
- 3 tablespoons mayonnaise
- 2 teaspoons sherry vinegar
- 2 cloves garlic, minced fine
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1 teaspoon cayenne pepper, or to taste
- 2 teaspoons olive oil
- 1 Hatch chile pepper, thinly sliced
- 1 pound Chilean sea bass fillet, skinned and cut into two portions
- ½ teaspoon kosher salt, or to taste
- ¼ cup whole roasted Marcona almonds, or as needed
- ½ cup Sungold cherry tomatoes, halved
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Preheat the oven to 475 degrees F (245 degrees C). Line a rimmed baking sheet with parchment paper.
- Combine mayonnaise, sherry vinegar, garlic, smoked paprika, 1 teaspoon salt, and cayenne pepper in a small bowl.
- Coat bottom of 2 individual serving-sized baking dishes with olive oil; cover bottom of dishes with a single layer of pepper slices.
- Season sea bass with ½ teaspoon salt; place 1 portion in each dish on top of pepper slices. Spread mayonnaise sauce on tops and sides of sea bass, spreading it thickest on top. Grate almonds over top to cover; transfer baking dishes to the prepared baking sheet.
- Bake in the preheated oven until browned and sea bass flakes easily with a fork, 15 to 18 minutes. An instant-read thermometer inserted into the thickest part should read 135 to 140 degrees F (57 to 60 degrees C). Garnish with tomatoes.
Source
Original recipe: View Original