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Sea Bass San Sebastian
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
San Sebastian-style baked sea bass with peppers, almonds, and herbed mayo.
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
  • 0.5 teaspoon kosher salt, or to taste
  • 0.25 cup whole roasted Marcona almonds, or as needed
  • 0.5 cup Sungold cherry tomatoes, halved
Instructions:
  • Preheat your oven to a piping hot 475 degrees F (245 degrees C) and line a rimmed baking sheet with parchment paper.
  • Combine mayonnaise, sherry vinegar, smoked paprika, 1 teaspoon salt, garlic, and cayenne pepper in a small bowl until the sauce is fully mixed.
  • Drizzle olive oil evenly on the bottom of 2 individual-serving baking dishes and arrange a layer of pepper slices to cover the oil.
  • Generously season the fish with 1/2 teaspoon of salt and place on top of the pepper slices. Coat the tops and sides of the fish with the prepared sauce, ensuring the top has the thickest layer. Sprinkle grated almonds over the filets until they are fully covered. Place the baking dishes on the prepared baking sheet.
  • Bake for 15 to 18 minutes until the fish is beautifully browned and flakes easily with a fork. Ensure the internal temperature reaches 135 to 140 degrees F (57 to 60 degrees C). Serve garnished with tomatoes.

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