To begin with, we scrupulously clean the flank, removing the blood, everything we see as unsightly, and if we can, the webbing that covers it (in the area of the meat) so as to leave the skin visible.

Cut the fins in the centre with scissors and divide it into 2, so that the 2 portions are already pre-cut. There is no fear of losing anything by being cut, but it will be easier to handle and will be flatter to make.

Now it’s time to roast it: put it in a fish bowl and then we can put it on the grill, over a high heat so that it takes on colour. It should be slightly pink inside. Then we turn it over and it has to finish roasting on the skin side, which has to be golden brown.

In the meantime, slice the garlic and red chilli. Set aside the fresh Ibarra chilli.

Once the fish is completely roasted, remove it from the fish grill using a spatula and place it with the belly open and presented face up. At this point, heat the oil, garlic, red chilli pepper and Ibarra chilli pepper on the heat to make the frying sauce. Place the fish on a tray and once the frying mixture has taken colour, pour it over the fish. Stir it and pour all the oil back into the pan, together with the juices that the fish has released. Add a little cider vinegar and do the same process again.

For the final presentation, remove the excess oil and add a pinch of finely chopped parsley for garnish.