Sea Bass San Sebastian

This San Sebastian-style recipe features sea bass on a bed of sliced peppers, topped with grated almonds. It stays moist while baking from mayonnaise.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 545 Calories

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
• 0.5 cup Sungold cherry tomatoes, halved

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

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.

Step 5

Season sea bass with ½ 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.