*Besuguito Guernica

Cooking snapper in a hot oven and then topping it with garlicky oil, as done besugo in the Basque Country, brings out the sweet mildness to the fish.

Ingredients

Four ¾ pound red snapper fillets, skin on
Salt
¼ cup plus 2 tbls. Olive oil
2 garlic cloves, sliced thin
1 tsp. hot red pepper flakes
1 tbls. sherry vinegar
2 tbls. chopped flat leaf parsley

1. Preheat oven to 500 F
2. Lay the fillets, skin-side down, on a lightly oiled baking pan. Sprinkle the fillets with salt, and bake them for 10 minutes, or until the fish is opaque throughout. Transfer fillets to a hot platter.
3. In a small skillet or sauce pan, heat the oil over medium heat. Add the garlic and cook it for 3-4 minutes until it is golden. Raise the heat to medium high, and add the pepper flakes and vinegar. Take care–the vinegar my cause the contents of the pan to flare. Cook, stirring, for about 10 seconds, until the sauce in blended.
4. Spoon the sauce over the fillets, and garnish them with parsley. Serve immediately.