Donostiarra-Style Sea Bass

Ingredients

• 1 sea bass (cleaned; butterflied and with the central bone removed)
• parsley (chopped)
• olive oil (a drizzle for the fish and more for cooking the garlic)
• salt (to taste)
• 1 lemon (use the juice to finish)
• 1 tsp apple cider vinegar
• 3 garlic (cloves; sliced. The transcript mentions a couple of garlic cloves, while the ingredient list specifies three)

Steps

1. 1

   Clean the sea bass. Butterfly it and remove the central bone.

2. 2

   Place the fish in a baking dish, drizzle with olive oil, and season with salt.

3. 3

   Bake at 190 °C for 10 minutes.

4. 4

   While the fish is baking, slice a couple of garlic cloves.

5. 5

   Heat olive oil over low heat and cook the sliced garlic until golden, as shown.

6. 6

   Remove the pan from the heat. Add a splash of apple cider vinegar and the chopped parsley.

7. 7

   After 10 minutes, remove the fish from the oven and serve it with plenty of sauce.

8. 8

   Add a little lemon juice and serve.

Notes

The list specifies 3 garlic cloves and 1 tsp of apple cider vinegar; the audio says “a couple of garlic cloves” and “a splash” of vinegar. The quantities of parsley and oil, or the weight of the sea bass, are not specified.

Nutrition per serving

• main course
• fish
• baked
• traditional
• gluten-free
• dairy-free