Butterflied Sea Bass
Butterflied and roasted sea bass, with a garlic, chili and vinegar sizzle on top. A Basque recipe of ten minutes.
- Total
- 25 min
- Prep
- 10 min
- Servings
- 4
- Difficulty
- Easy
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Ingredients
Serves 4
- sea bass2
- garlic clove5
- dried chili1
- white wine vinegar1 tbsp
- parsley1 tbsp
- olive oil6 tbsp
- salt1 tsp
Method
- 1
Preheat the oven to 220 °C (425 °F). Ask for the sea bass to be butterflied with the bone removed.
- 2
Place the butterflied bass skin side down on a tray, salt and drizzle with 2 tablespoons of olive oil.
- 3
Bake 10-12 minutes.
- 4
Meanwhile, brown the sliced garlic and the dried chili rings in the rest of the oil.
- 5
Take off the heat, add the vinegar (careful, it spatters) and pour the sizzle over the bass. Sprinkle with the parsley.
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