Donostia style sea bream | ||||
âBesugo a la donostiarraâ |
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Ingredients for 4 people:2 Sea breams fillets (1 kg each) 4 small boiled potatoes 5 garlic cloves 200 ml of olive oil 1 dry chilli pepper 50 ml of cider vinegar Salt Chopped parsley Preparation:Season the fish with salt and then drizzle on some olive oil. Heat some oil in a frying pan and when it is very hot lightly fry the fish on both sides. The fish should be only cooked on the outside and still raw on the inside. Put some drops of olive oil in an oven tray along with the juices from the frying pan. Add the Sea bream and cook in a preheated oven at 200ºC for 6 minutes. Cut the garlic into slices and chop the chilli pepper. Just before the fish is ready, fry the garlic and the chilli with the remaining olive oil. Remove the fish from the oven and put its juices in a jug. Put the fish on a plate with the garlic and chilli oil on top. Add the vinegar to the jug of the juices and mix well. Put this sauce over the Sea bream and serve with boiled potatoes sprinkled with chopped parsley. | ||||
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