Sea bass a la talla

Ingredients

Fish & Shellfish

  • 1 sea bass, weighing 400–600g, butterflied (ask your fishmonger to do this for you)

Oils & Vinegars

  • 1 tbsp of rapeseed oil
  • 1 tbsp of red wine vinegar, or sherry vinegar
  • 1 tbsp of olive oil

Fruit & Vegetables

  • 3 large tomatoes
  • 1 onion, peeled
  • 3 garlic cloves, unpeeled
  • 1 serrano chilli pepper, roughly chopped (use jalapeño if you can't get your hands on serrano chillies)
  • 3 garlic cloves, peeled and crushed
  • 1 shallot, peeled and chopped
  • 1/2 avocado, destoned and diced
  • 1 lime, juiced

Beverages

  • 100ml of water, or chicken stock

Delicatessen

  • 10 guajillo chilli peppers, stems and seeds removed

Store Cupboard

  • 1 pinch of salt
  • 1/2 tsp sea salt

Speciality Ingredients

  • 250g of tomatillos, husked, washed and halved

Salad & Fresh Herbs

  • 2 tbsp of coriander leaves, chopped