How to make
Clean the fish without removing the head, by cutting off only the tail and removing the central bone. Cut it slightly lengthwise - just enough to open it up like an open book.
Peel and cut the potatoes into slices or large pieces and bake them with a few teaspoons of olive oil and salt for about 10 minutes at 200 degrees.
In a pan, fry the remaining finely chopped garlic in the olive oil, the whole dried pepper and the finely chopped almonds (over low heat), until they're lightly browned. Then pour the vinegar, cover the pan with a lid and turn off the stove.
Place the opened up fish skin side down on the potatoes, pour it with white wine and sprinkle it with pinch of salt and put it in the oven for 15 minutes at 370°F (190°C).
Pour the garlic mixture over the prepared sea bass and sprinkle it with parsley. Serve the dish warm.
The recipe is typical of the Pais Vasco and Navarre area - a very easy method, originated in the Basque fishing village of Orio - hence the name of the recipe.
The most common way to prepare fish in this style is not only in the oven - but also on the grill. Almonds are not present in the original recipe, but are an addition from me.
The Orio-Style Oven-Baked Sea Bass (Lubina estilo Orio) is ready.
