Sea Bass San Sebastián
A delicious sea bass recipe coated with a creamy mayonnaise sauce and garnished with fresh vegetables and almonds.
Ingredients
- mayonnaise (3 tablespoons)
- sherry vinegar (2 teaspoons)
- garlic (2 cloves)
- smoked paprika (1 teaspoon)
- kosher salt (1 teaspoon)
- cayenne pepper (1 teaspoon)
- olive oil (2 teaspoons)
- Hatch chile pepper (1 )
- Chilean sea bass fillet (1 pound)
- kosher salt (0.5 teaspoon)
- whole roasted Marcona almonds (0.25 cup)
- Sungold cherry tomatoes (0.5 cup)
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 the bottom of dishes with a single layer of pepper slices.
- Season sea bass with 1/2 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.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 545
- fat: 35 g
- sats: 5 g
- carbs: 11 g
- fibre: 4 g
- protein: 47 g
- salt: 1.719 g