Sea Bass San Sebastian
Chilean sea bass, also known as Patagonian toothfish, has landed on lots of do not eat this lists due to overfishing, but the fish can be found through sustainable sources. Flavored mayonnaise keeps the sea bass moist while its cooking, and you can create countless sauce variations by changing the seasonings. The recipe is inspired by the cuisine of San Sebastian.
Sea Bass San Sebastian Ingredients
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
teaspoon kosher salt, or to taste
cup whole roasted Marcona almonds, or as needed
cup Sungold cherry tomatoes, halved
How to Make Sea Bass San Sebastian
Preheat oven to 475 degrees F (245 degrees C). Line a rimmed baking sheet with parchment.
Mix together mayonnaise, sherry vinegar, smoked paprika, 1 teaspoon salt, garlic, and cayenne pepper in a small bowl until sauce is combined.
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.
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.
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.
Sea Bass San Sebastian Nutritions
Calories: 545.3 calories
Carbohydrate: 11 g
Cholesterol: 101.7 mg
Fat: 35.2 g
Fiber: 4 g
Protein: 47.3 g
SaturatedFat: 5 g
ServingSize:
Sodium: 1718.8 mg
Sugar: 2.8 g
TransFat:
UnsaturatedFat:
Sea Bass San Sebastian Reviews
We loved this sauce The only thing I did different was sprinkle with macadamia nuts because we have plenty from a tree in our yard. My hubby said it was the best fish he had ever eaten. I will try the same sauce on tilapia.
Fairly spicy, which we enjoyed. Nice meal.
Id recommend a little less cayene pepper.
Super easy I will make this again Next time, I will probably only use 1/2 tsp of cayenne pepper, as this was really spicy
Just made this tonight, Very nice and spicy. i will be making again,
Nice flavors. The tomatoes are a perfect addition. Next time I might cook the fish sous vide first, as its tricky to get it exactly right otherwise, even with a thermometer. I cut the cayenne waaay back, and it was still spicy with the spicy peppers on the bottom.
Are you kidding me. This is my family favorite now.
Very delicious I left the fish in the over longer and in a bit higher temperature. My fish didnt have the breaking cracks but it formed a crust from the outside and had very soft and moist inside. I used Chilean wild sea bass btw :D I personally like this fisher better than the other Sherry vinegar sea bass from chef John. The cherry is kind of key here to balance the rich strong sauce. I love the complicated flavor and layered texture. A truly great dish
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