Ingredients (serves four)
· 4 whole sea bass or bream, or 1 large sea bass
or bream, gutted and scaled
· Large handful fresh mint leaves
· 1 tbsp olive oil
· 500g small, new potatoes
· 2-3 tbsp sea salt
For the Mojo Verde
· 200ml extra virgin olive oil
· 150ml white wine vinegar
· 6-10 cloves garlic
· 1 large handful fresh coriander (well washed,
roughly chopped)
· 1 teaspoon sea salt
· ½ teaspoon of cumin
Place the garlic, cumin, vinegar and salt in a blender and puree until finely chopped. On a slower speed mix in the coriander leaves and olive oil until you get the consistency of ketchup.
For the Mojo Rojo
· 200ml extra virgin olive oil
· 150ml white wine vinegar
· 6-10 cloves garlic
· 1-3 mid-sized fresh chillies, seeds removed
· ½ teaspoon of cumin
· ½ teaspoon of paprika
· 1 teaspoon sea salt
Place all of the ingredients, except the olive oil, in a blender and purée until you have a smooth paste. Slowly add the olive oil to get an emulsion towards the end.
Method
Heat oven to 200ºC. Sprinkle the fish with salt and stuff the mint leaves into the cavity. Place the fish on a baking pan and drizzle with oil. Add the potatoes to a pan of very salty water (they should float, if they don’t, add more water). Bring to the boil and simmer for 20 minutes. Drain most of the water from the pot and sprinkle on another layer of salt until it crystallises. Turn off the heat and cover the pot with a tea towel for five minutes so that the potato skins go wrinkly. While the potatoes are cooking, bake the fish until crisp and brown on the outside, succulent and opaque—but not dry—in the middle (about 20 minutes for small fish, 30-40 minutes for large fish). Serve the fish on a serving platter surrounded by the potatoes with the mojo sauces on the side.
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