Sea Bass San Sebastian

Name: Sea Bass San Sebastian
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
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

4.7

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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 it's cooking, and you can create countless sauce variations by changing the seasonings. The recipe is inspired by the cuisine of San Sebastian.

Recipe by Chef John

Published on October 10, 2019

3

Prep Time:

30 mins

Cook Time:

15 mins

Total Time:

45 mins

Servings:

2

Yield:

2 servings

Jump to Nutrition Facts

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
½ teaspoon kosher salt, or to taste
¼ cup whole roasted Marcona almonds, or as needed
½ cup Sungold cherry tomatoes, halved

Directions

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.

Chef's Note:

You can substitute any type of whole almond for the Marcona almonds.

Nutrition Facts (per serving)

545	Calories
35g	Fat
11g	Carbs
47g	Protein

Nutrition Facts
Servings Per Recipe 2
Calories 545
% Daily Value *
Total Fat 35g	45%
Saturated Fat 5g	25%
Cholesterol 102mg	34%
Sodium 1719mg	75%
Total Carbohydrate 11g	4%
Dietary Fiber 4g	14%
Total Sugars 3g
Protein 47g
Vitamin C 10mg	48%
Calcium 80mg	6%
Iron 2mg	12%
Potassium 856mg	18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.