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Gilda with hot peppers, fresh fish, spicy sauce, parsley
Pan-fried white fish served with a piquant vinaigrette of pickled peppers and herbs

Pan-seared white fish with spicy 'Gilda' vinaigrette

Author: Flavelo
Recipes Main Courses
Although 'Gilda' is originally the famous skewer pintxo of the Basque Country, this recipe uses the name as inspiration for a main course: fried fish with a piquant, tart sauce. The name refers to Rita Hayworth's film 'Gilda': the dish, like the character, is 'green, salty and a little bit hot'. The meeting of hot fish and cold vinegar-pepper vinaigrette is an invigorating experience.
🕒 Prep Time 10 mins
🍳 Cook Time 15 mins
⌛ Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 350 kcal
🌍 Cuisine Spanish

Ingredients

Equipment Needed

  • Frying pan
  • Mixing bowl for the sauce

Allergen Information

⚠️ Fish

Instructions

1 ✓

Pat the fish dry, season with salt and pepper. Fry in a little oil in a pan until red on both sides (3-4 minutes per side).

Tip: Wet fish doesn't brown, it just steams. A dry surface is key for the crust.
2 ✓

Meanwhile prepare the sauce: mix the chopped peppers, garlic, vinegar, olive oil, smoked paprika and herbs.

Tip: This is a kind of 'warm vinaigrette', pouring it onto the hot fish releases the aromas.
3 ✓

Place the fried fish on a plate and immediately drizzle with the sauce. Sprinkle with parsley.

Recipe FAQ

What fish should I choose?
Any white-fleshed sea fish fillet (cod, hake) is good, that holds its shape and doesn't fall apart when frying.

Ingredients

  • 300 g white fish fillet
  • 2 pcs pickled hot peppers (or fresh chilli)
  • 2 tbsp white wine vinegar
  • 3 tbsp extra virgin olive oil
  • 0.5 tsp salt
  • 0.5 tsp pepper
  • 2 cloves garlic (crushed)
  • 1 tsp smoked paprika (Pimentón)
  • 1 tbsp dried herb mix
  • 1 bunch fresh parsley