Fish can sometimes be so plain and boring. But we can assure you that this fish recipe is absolutely out of this world. During our years when we lived abroad we had the pleasure to live in San Sebastian in North of Spain. From here we have many food memories that we bring with us and have inspired us in the kitchen. San Sebastian belongs to the Basque area and they are famous for their gourmet cooking. Try this recipe and you will know why.

We used Sea Bream this time, but you can choose another fish too, as long as it is a whole fish with white meat. Our experience is that the flavor comes forward if you choose this type of fish.

Fish on the back 4 Pers.

• One Sea Bream about 1,5 – 2 kg
• 5 Garlic cloves
• 2 Lemons
• 2 Tbsp. Apple cider vinegar
• 1 Red chili
• 150ml White wine
• Parsley
• Olive oil
• Celtic sea salt

Ask in the fish store to clean the fish and open it. In an ovenproof dish put a little olive oil in the bottom. Place the fish on its back.

Prepare a marinade:

Take one of the garlic cloves and mix it in a mortar together with a little parsley and salt. Press one lemon and mix together with the garlic and parsley. Now pour the marinade over the fish and let it marinate for one hour. After half an hour turn on the oven to 200C. We did it on the grill but it will turn out just as same in the oven. After one hour in the marinate; now it is time to put the fish into the oven. Bake for 15 minutes.

During the time mix together the wine and juice from the other lemon. After 15 minutes pour this over the fish and bake for another 10 minutes.

Now it is time for you to prepare a sauce that you will pour over the fish when it is finished cooking.

Slice the 4 garlic cloves fine, also the red chili pepper. Chop a handful of parsley. In a pan add about 100ml olive oil. Add the garlic and chili and fry together until the garlic is completely roasted.

Turn off the heat, wait a little and then add the apple cider vinegar. (careful so it´s not splash on you). Add the parsley.

Now when the fish is ready take it out from the oven. Remove the bone, and pour the sauce over the fish and serve.

This time we enjoyed it with a salad.

• Mixed  lettuce
• Celery
• Green bell pepper
• Leek
• Nectarine
• Roasted sunflower seeds

Vinaigrette:

• 3 Tbs. Olive oil
• 1 Tbs. White vinegar
• 1 tsp. Honey
• 1 tsp. Dijon mustard
• Salt and pepper.