Basque Garlic Sea Bass Fillet | Crispy Spanish Fish Dinner

Peel the potatoes and slice them into half-centimetre thick rounds. Rinse the sea bass fillets with cold water, then pat them thoroughly dry with paper towels. Lightly score the skin in two or three places with a sharp knife to prevent it from curling during cooking. Season both sides with salt and ground black pepper.

Peel the garlic and cut it into thin slices. Slice the red chilli pepper into thin rings (remove the seeds if you prefer it less spicy). Finely chop the fresh parsley.

Heat thirty millilitres of extra virgin olive oil in a pan. Place the potato slices in a single layer, season lightly with salt, and fry over medium heat for twelve to fifteen minutes until golden brown and tender on both sides. Transfer the potatoes to serving plates and keep warm.