Grilled fish with bilbaína dressing

For the fish:

• Clean the fish and remove the whole loins left with the head on.

For the garnish:

• Baker’s potatoes (sliced roasted potatoes) without onion.
• Prepare a simple salad of lettuce, tomato and spring onion.

For the sauce:

• Vinaigrette sauce for the salad.
• Fried chopped garlic with dried chilli pepper. Set aside to decorate.

ASSEMBLY

• Add a little lemon juice to the fish and season with salt and pepper.
• Grill the fish until cooked through
• Remove the fish from the grill and splash with vinegar.
• Then add the fried garlic and dry hot chilli pepper.
• Place a bed of baker’s potato on the plate and the fish on top with the fried sauce.
• Accompany the dish with the dressed salad.