Sea bass is one of the most popular and delicious types of ocean fish. The reason for this was the almost complete absence of bones (with the exception of the ridge and ribs). Cooking this fish is also a pleasure, because by adding only a few spices and seasonings, you can get a real gourmet dish worthy of the most famous restaurants.
Pick your recipe
You will need
- - 2 sea bass (approximately 500 g each)
- - salt, oregano
- - a bunch of parsley
- - 3 cloves of garlic
- - lemon juice
- - olive oil
- - 1 tbsp. dry white wine
- - 1 liter water
- - 4 ripe tomatoes
- - baking paper
Instruction manual
1
Clean and gut the fish without cutting off your head. Rinse the fish well, dry and grate coarse salt on all sides. Wash the parsley and chop finely, pass the garlic through the garlic press.
2
Mix chopped parsley with garlic, lemon juice and two tablespoons of oil, add oregano and salt. Stuff the carcasses with a mixture of herbs and spices, and rub the fish on all sides with the remaining fillings.
3
Pour water and wine into a deep baking dish. Grease baking paper with oil, lay a layer of sliced tomatoes, fish, another layer of tomatoes and gently wrap the paper.
4
Bake fish in an oven preheated to 180 degrees for about 40 minutes. If you want to get a golden crust, slightly expand the paper 10 minutes before being ready.
Useful advice
At the same time you can cook a side dish with fish, for this, cut pre-peeled carrots and celery with large bars and bake with the fish in an envelope.