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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!
19 March 2022
20 February 2022
13 February 2022
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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.