Pescado a la Talla

Whole butterflied fish smothered in a red and black chilli marinade and grilled until crisp at the edges.

TIME BREAKDOWN
Prep: 20 min
Cook: 25 min
Total: 45 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Medium

Ingredients

  • 1 whole sea bass or sea bream, about 1.2kg, scaled, gutted and butterflied by your fishmonger
  • 3 dried guajillo chillies, stalks and seeds removed
  • 2 dried ancho chillies, stalks and seeds removed
  • 4 cloves garlic, peeled
  • 3 tbsp white wine vinegar
  • Juice of 2 limes
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 3 tbsp olive oil
  • 1 tsp fine salt
  • 1 red onion, thinly sliced
  • Small bunch fresh coriander, chopped
  • Corn tortillas and lime wedges, to serve

Method

  1. Toast the chillies in a dry pan for 30 seconds per side, soak in hot water for 15 minutes and drain.

  2. Blend the chillies with the garlic, vinegar, lime juice, cumin, oregano, 2 tbsp of the oil and the salt until smooth.

  3. Score the flesh of the fish and spread the marinade over both sides. Leave for 30 minutes.

  4. Preheat the oven to 220°C (200°C fan). Place the fish skin side down on an oiled baking tray, drizzle with the remaining oil and bake for 20 to 25 minutes until cooked through.

  5. Finish under a hot grill for 3 to 4 minutes for a crisp finish.

  6. Serve scattered with onion and coriander, with tortillas and lime wedges.