Spanish cuisine · Fish & Seafood

Butterflied Sea Bass

Butterflied sea bass from the oven, finished with a sizzling garlic-chili oil and vinegar poured over at the end.

Ingredients · for 2 servings

• 2 sea bass (approx. 600 g each, oven-ready)
• 8 garlic cloves
• 2 dried chili peppers
• 100 ml olive oil
• 2 tbsp white wine vinegar
• 1 lemon
• 1/2 bunch flat-leaf parsley
• Salt, pepper

Instructions

1. Preheat the oven to 220 °C top/bottom heat and cut the sea bass open lengthwise along the back, remove the central bone and lay the fish flat open.
2. Place the fish skin-side down on a baking sheet lined with parchment paper, season the inside with salt and pepper, and brush with 2 tbsp olive oil.
3. Bake in the hot oven for 12–14 min., until the flesh along the spine is white and opaque and flakes easily.
4. Shortly before the end, let the sliced garlic with the crumbled chili peppers infuse in the remaining olive oil over low heat for 3–4 min. until golden.
5. Take the pot off the heat, carefully stir in the white wine vinegar – it will splatter briefly – and immediately pour the sizzling oil over the hot fish.
6. Sprinkle with chopped parsley, garnish with lemon wedges and serve straight from the sheet.