ELEGANT FISH WITH VIBRANT FLAVOR, LIFTED BY GARLIC, CHILI AND SHERRY VINEGAR.
- Prep Time: 15 minutes
- Cook Time: 8–10 minutes
- Total Time: 25 minutes
- Servings: 2
INGREDIENTS
Fish
- 1 whole line-caught sea bass, butterflied (scaled and gutted)
- Sea salt (fleur de sel if possible)
- 1–2 tbsp sherry vinegar
- Olive oil
Topping
- 4 tbsp extra virgin olive oil
- 2–3 garlic cloves, finely sliced
- 1 fresh chili (bird’s eye or serrano), finely sliced
- 1–2 tbsp sherry vinegar
- Juice from the roasting tray (fish drippings)
- Juice of ½ lemon
- Fresh chives, finely snipped
METHOD:
1. Lay the butterflied sea bass flat on a tray, skin side up. Season generously with sea salt, brush lightly with sherry vinegar and a drizzle of olive oil.
2. Place under a hot salamander (or broiler), skin side up, until the skin blisters and the flesh is just cooked through, about 8–10 minutes.
3. In a small saucepan, heat the olive oil. Add garlic and chili, gently fry until golden and aromatic. Deglaze with a splash of sherry vinegar.
4. Collect the juices from the fish tray. Whisk with a drizzle of olive oil and lemon juice until lightly emulsified.
5. Place the fish on a serving platter. Spoon over the garlic-chili vinaigrette, drizzle with the emulsified jus, and finish with fresh lemon juice and snipped chives.
By Laurent Dagenais