Sea Bass San Sebastian

Flavored mayonnaise keeps the sea bass moist while it's cooking, and you can create countless sauce variations by changing the seasonings. The recipe is inspired by the cuisine of San Sebastian. *Modified by Wendy

Ingredients:

• 3 tablespoons mayonnaise

• 2 teaspoons sherry vinegar

• 1 teaspoon smoked paprika

• 1 teaspoon kosher salt

• 2 cloves minced garlic

• 1 teaspoon cayenne pepper, or to taste

• 2 teaspoons olive oil

• 1 pound Chilean sea bass filet, skinned and cut into two portions

• ½ teaspoon kosher salt, or to taste

• ¼ cup whole roasted Marcona almonds, or as needed

• ½ cup cherry tomatoes,halved

Directions

1. Preheat oven to 450 degrees F. Line a rimmed baking sheet with parchment or tin foil.

2. Mix together mayonnaise, sherry vinegar, smoked paprika, 1 teaspoon salt, garlic, and cayenne pepper in a small bowl until sauce is combined.

3. Place fish on baking sheet. Season the fish generously with 1/2 teaspoon salt. Spread the tops and sides of the fish with the prepared sauce, spreading the thickest layer on top.

4. Bake until beautifully browned and fish flakes easily with a fork, 15 to 18 minutes. Internal temperature should reach 135 to 140 degrees. Garnish with tomatoes.

Note:

You can substitute any type of whole almond for the Marcona almonds.