Roast sea bream with garlic and chilli oil (Besugo a la donostiarra)

1. Preheat the oven to 200 °C. Rinse the cleaned, gutted bream in cold water, pat dry and make 2-3 diagonal slashes on each side.

2. Salt the fish inside and out, lay them on a lined baking tray and drizzle with 2 tablespoons of olive oil.

3. Roast for 18-22 minutes (depending on thickness) until the flesh is opaque at the backbone and comes away easily from the bone.

4. Meanwhile heat the remaining olive oil in a small frying pan and fry the thinly sliced garlic and chilli rings for 1-2 minutes until pale golden – take care they don't brown.

5. Take the pan off the heat and carefully (it spits!) pour in the wine vinegar, then stir in the finely chopped parsley.

6. Put the fish on a platter and pour the hot garlic and chilli oil generously over them at the table; serve with boiled potatoes or salad.

Tip: You can pour this "refrito" oil over any grilled or roast fish – in San Sebastián it's served with almost every fish.