Spanish recipe Besugo a la Donostierra
This dish would be the second course in a full-blown Basque Christmas dinner
1 red bream, or similar, of about 1kg, scaled and cleaned, head left on, split lengthways down its back and with the backbone removed.
100ml olive oil
6 garlic cloves, peeled and thinly sliced
8 small, fresh red chillies
1 tablespoon vinegar
Sprinkle the fish with salt, brush it with one tablespoon of oil and leave for one hour.
Line the grill pan with foil and brush it with oil. Lay the fish, skin side down, in the pan and cook under a very hot grill for 10 minutes, basting the fish frequently with oil.
Meanwhile, heat the remaining oil in a small frying pan. Fry the garlic and whole chillies until the garlic is brown.
Add the juices from the grill pan and vinegar, adding more vinegar to taste if necessary.
Pour over the fish and serve.