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Ingredients

• ✓ marcona almond
• mayonnaise
• sherry vinegar
• garlic
• paprika
• salt
• cayenne pepper
• olive oil
• hatch chile pepper
• chilean sea bass filet
• kosher salt
• cherry tomato

Instructions

1. 1 Preheat the oven to 475 degrees F (245 degrees C). Line a rimmed baking sheet with parchment paper.
2. 2 Combine mayonnaise, sherry vinegar, garlic, smoked paprika, 1 teaspoon salt, and cayenne pepper in a small bowl.
3. 3 Coat bottom of 2 individual serving-sized baking dishes with olive oil; cover bottom of dishes with a single layer of pepper slices.
4. 4 Season sea bass with ½ teaspoon salt; place 1 portion in each dish on top of pepper slices. Spread mayonnaise sauce on tops and sides of sea bass, spreading it thickest on top. Grate almonds over top to cover; transfer baking dishes to the prepared baking sheet.
5. 5 Bake in the preheated oven until browned and sea bass flakes easily with a fork, 15 to 18 minutes. An instant-read thermometer inserted into the thickest part should read 135 to 140 degrees F (57 to 60 degrees C). Garnish with tomatoes.

By John Mitzewich