Sea Bass a la Talla Recipe - Great British Chefs

Ingredients

• 1 sea bass, weighing 400–600g, butterflied (ask your fishmonger to do this for you)
• 1 tbsp of rapeseed oil
• 3 large tomatoes
• 1 onion, peeled
• 3 garlic cloves, unpeeled
• 100ml of water, or chicken stock
• 10 guajillo chilli peppers, stems and seeds removed
• 1 pinch of salt
• 1 tbsp of red wine vinegar, or sherry vinegar
• 1 tbsp of olive oil
• 1 serrano chilli pepper, roughly chopped (use jalapeño if you can't get your hands on serrano chillies)
• 3 garlic cloves, peeled and crushed
• 250g of tomatillos, husked, washed and halved
• 1 shallot, peeled and chopped
• 1/2 avocado, destoned and diced
• 2 tbsp of coriander leaves, chopped
• 1 lime, juiced
• 1/2 tsp sea salt