Inspired by San Sebastian cuisine, sea bass on a bed of sliced peppers, topped with grated almonds stays moist while it bakes with a flavored mayonnaise.
Preparation Time
30 mins
Cooking Time
15 mins
Total Time
45 mins
Calories
545 Calories
Recipe Instructions
Step 1
Preheat the oven to 475 degrees F (245 degrees C). Line a rimmed baking sheet with parchment paper.
Step 2
Combine mayonnaise, sherry vinegar, garlic, smoked paprika, 1 teaspoon salt, and cayenne pepper in a small bowl.
Step 3
Coat bottom of 2 individual serving-sized baking dishes with olive oil; cover bottom of dishes with a single layer of pepper slices.
Step 4
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.
Step 5
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.
Ingredients
3 tablespoons mayonnaise
2 teaspoons olive oil
1 teaspoon kosher salt
1 teaspoon cayenne pepper, or to taste
1 teaspoon smoked paprika
2 teaspoons sherry vinegar
2 cloves peeled garlic, crushed fine
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
