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35 mins
2 people
Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.
Twitter: @bascofinefoods
Instagram: @mrbasco
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Hola! My name is Javier De La Hormaza, a Basque born, adopted Yorkshire man, trained chef but lifetime cook, lover of food without gels or froths, hospitality professional turned food importer. Hope you enjoy my blog!
Sea bass is a succulent white fish that can be cooked in many ways. In Southern Spain, you will generally see it served as a whole salt baked seabass using larger size specimens that can serve up to six people. In the Basque country, sea bass is generally cooked on the barbecue and served with a ‘refrito de ajos’ also known as bilbaína sauce, which is a garlic and dried chilli infused oil, finished with cider vinegar. A whole sea bass barbecued to perfection makes a great summertime dish. The bones help to add flavour and moisture to the flesh, while the charred skin makes the fish taste out of this world.