Bilbao-Style Red Snapper

Ingredients

• Red wine vinegar

  3 ½ tbsp or 52g

• Salt

  Table

  ¾ tsp or 5g

• Olive oil

  Salad or cooking

  1 ⅓ tsp or 6g

• Garlic

  Raw

  6 clove or 18g

• Snapper

  Fish, mixed species, raw

  1 fillet or 218g

Directions

1. PREPARATION: Clean and butterfly but do not bone fish.
2. Put oven rack in middle position and preheat oven to 400F.
3. Rinse fish and pat dry, then rub inside and out with 1 teaspoon oil and sprinkle with salt. Place opened fish, skin side down, in a large shallow baking dish (13 by 9 by 2 1/2 inches) and bake until fish is just cooked through, about 20 minutes (fish will be opaque).
4. While fish bakes, thinly slice garlic cloves. Heat remaining 1/3 cup oil with garlic in a 10-inch heavy skillet over moderate heat, shaking skillet gently, until garlic is pale golden, about 5 minutes. Remove from heat and carefully pour in vinegar (mixture will splatter), then stir to combine. Pour garlic sauce over fish (mixture may splatter).