Fuerteventura whole fish with mojo picon & papas arrugados

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Ingredients:
1 whole sea bass filet cut and reassembled (demo) 2 pounds
2 sprigs thyme
1/4 cup olive oil
4 black peppercorns
4 cloves garlic
1 sliced lemon
2 cups flour
6 red bliss potatoes
1/2 cup salt
1 tsp. red wine vinegar
1/4 cup olive oil
1/4 tsp. cumin
1/4 tsp. paprika
Pinch salt
1/4 cup Fleur de Sel Salt
1/4 tsp. garlic puree
1/4 tsp. red pepper flakes 
 
Instructions:
Remove all scales and internal viscera from bass
Cut filets and reassemble with garlic, thyme and lemon on rib cage, then tie (demo)
Dust with flour and sear in olive oil, three minutes on each side
Place on baking sheet in 450 degree oven for 8 minutes
 
Mix cumin, red pepper flakes, olive oil, paprika, garlic puree, and red wine vinegar with a pinch of salt
 
Boil potatoes with salted water for 12 minutes, reserve

Remove fish from oven and take off  both filets
Place on warm plate and brush with Mojo Picon Sauce
Place warm potatoes next to fish and brush with Mojo Picon Sauce
Squeeze lemon on both