Baked Wild Sea Bass by @fanaticook

Method

1. First things first. For a perfect experience, the blonde clams must be pristine. Soak them in cold salted water (about 35g of salt per liter to mimic seawater) for 1 to 2 hours. Expert tip: When removing them, lift them out by hand or with a slotted spoon—never pour the container out—so the sand stays at the bottom. 2. Slice the potatoes into rounds about 3–4 mm thick and the onion into thin julienne strips. Arrange them on a baking tray with a good pinch of coarse salt and a drizzle of EVOO. Bake at 180°C (350°F) for about 25 minutes. We want them to start softening and browning slightly, creating the perfect nest for our sea bass. 3. Remove the tray and place the XXL butterflied sea bass over the potatoes. Pour the white wine around the edges (be careful: never pour it over the fish skin, or it will lose its texture!). Put it back in the oven at 180°C (350°F) for 15–18 minutes. The exact time depends on the thickness of your fish, but the goal is to cook it through without drying it out. 4. While the fish is roasting, heat the oil in a pan with the sliced garlic and the whole chili. Cook over medium heat, watching closely: we want a beautiful golden color, never burnt. Remove from the heat and, being careful of any splashes, add that splash of Sherry vinegar for that authentic character. When the sea bass is almost done (about 80% cooked), take the tray out briefly. Scatter the clams across the tray and pour the boiling garlic oil directly over the sea bass and the clams. That sizzle is music to the ears! 5. Return everything to the oven for just 4 or 5 more minutes. As soon as you see the clams open and release their juices into the sauce, it's ready! Sprinkle with freshly chopped parsley and, using a spoon, "nape" (baste) the fish generously with the combined juices from the tray before serving. Don't miss the complete video by @fanaticook and @mariskito DISCOVER MORE SEA BASS RECIPES Bea bass with sweet potato, courgette and artichoke chips Sea bass with creamy boletus sauce, almonds and caviar del tíbet Sea bass in salt with cherry tomatoes Grilled sea bass with crispy pieces and padrón peppers