Sea Bass San Sebastian Recipe

Name: Sea Bass San Sebastian
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sauce:; 3 tablespoons mayonnaise; 2 teaspoons sherry vinegar; 1 teaspoon smoked paprika; 1 teaspoon kosher salt; 2 cloves peeled garlic, crushed fine; 1 teaspoon cayenne pepper, or to taste; 2 teaspoons olive oil; 1 Hatch chile pepper, thinly sliced; 1 pound Chilean sea bass filet, skinned and cut into two portions; 1/2 teaspoon kosher salt, or to taste; 1/4 cup whole roasted Marcona almonds, or as needed; 1/2 cup Sungold cherry tomatoes, halved

Servings: persons

Sauce:
3 tablespoons mayonnaise
2 teaspoons sherry vinegar
1 teaspoon smoked paprika
1 teaspoon kosher salt
2 cloves peeled garlic, crushed fine
1 teaspoon cayenne pepper, or to taste
2 teaspoons olive oil
1 Hatch chile pepper, thinly sliced
1 pound Chilean sea bass filet, skinned and cut into two portions
1/2 teaspoon kosher salt, or to taste
1/4 cup whole roasted Marcona almonds, or as needed
1/2 cup Sungold cherry tomatoes, halved

1
Preheat oven to 475 degrees F (245 degrees C). Line a rimmed baking sheet with parchment.
2
Mix together mayonnaise, sherry vinegar, smoked paprika, 1 teaspoon salt, garlic, and cayenne pepper in a small bowl until sauce is combined.
3
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
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
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.

170

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Sauce:, 3 tablespoons mayonnaise, 2 teaspoons sherry vinegar, 1 teaspoon smoked paprika, and more.

Yes, Sea Bass San Sebastian falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sea Bass San Sebastian

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