Mediterranean sea bass


1 sea bass about 1 Kg,
15 cherry tomatoes,
15/­20 olives,
1 tablespoon salted capers washed,
4­5 tablespoons extra virgin olive oil,
aromatic herbs (bay leaves and fennel) to decorate,
salt and pepper

How to prepare

Scale the sea bass: grab it by the tail and scrape it with a knife or with the appro ­ priate tool in the direction of the head. Gut the fish, wash it inside and out, and wipe it dry with paper towels.

Sprinkle it with salt, both inside and out­ side, and place it at the center of a sheet of baking paper. Cover the fish with the tomatoes, olives, capers and oregano.

Wrap the foil to seal it and bake in a pre ­ heated oven at 350 °F / 180 °C for about half an hour.
Remove the skin and fish bones and serve the sea bass with a drizzle of olive oil, decorated with herbs.

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