Mediterranean Stuffed Sea Bass with Tomatoes and Olives

Method7 steps · about 39 min

1. 1

   Step 1: Preheat the oven to 190°C. Put the two cleaned and gutted medium whole sea bass (2 medium) on parchment set over enough foil in a roasting tray to form a sealed parcel later. Leave heads and tails on.

   Uses 2 medium whole sea bass, cleaned and gutted, heads and tails retained

2. 2

   Step 2: Finely slice the fennel bulb (1) and lemon (1), and slice or chop the tomato (1). Peel and finely chop the two garlic cloves and pit and slice the fifteen olives into rings. Set these prepared ingredients aside with the fifteen capers (15) for filling and topping.

   Uses 1 lemon, sliced; use 2 slices per fish · 1 fennel bulb, finely sliced · 1 tomato, finely sliced or chopped · 15 Kalamata olives, pitted and sliced into rings · 15 capers · 2 garlic cloves, peeled and finely chopped

3. 3

   Step 3: Put two lemon slices into each fish cavity, four slices total from the prepared lemon, then share some of the prepared fennel, tomato, olives and capers between the cavities. Scatter the remainder of those same vegetables and all the prepared chopped garlic over the fish. Use each vegetable supply only once across filling and exterior. Pour in all 150 ml wine, season with salt and freshly ground pepper, drizzle with the 1 tbsp olive oil and scatter the chopped half bunch parsley.

   Uses Two raw whole sea bass arranged for stuffing · 2 lemon slices per fish, 4 slices total · Shared vegetables divided between cavities and exterior · Prepared chopped garlic · 150 ml dry white wine · Salt to taste · Freshly ground black pepper to taste · 1 tbsp olive oil

4. 4

   Step 4: Fold the foil around the stuffed and dressed fish into a well-sealed parcel, enclosing the wine and juices.

   Uses Stuffed sea bass with shared vegetables, wine, oil and parsley

5. 5

   Step 5: Bake the sealed parcel at 190°C for 20–25 minutes, until the fish is cooked through. Check the thickest flesh with a thermometer, avoiding bone; it should reach at least 63°C / 145°F. Continue baking if needed for that endpoint.

   Bake until fish reaches 63°C / 145°F · 25 minUses Sealed raw stuffed sea bass parcel

6. 6

   Step 6: Remove the tray from the oven and let the cooked fish rest for 3–4 minutes while still covered in its foil parcel.

   Rest fish in its covered parcel · 4 minUses Fully cooked sea bass in the sealed parcel

7. 7

   Step 7: Move the rested fish with its foil onto a serving platter. Open carefully to release the hot steam, garnish with the lemon zest and serve two portions, one fish per portion.

   Uses Rested cooked sea bass and vegetables · Lemon zest for the finishing garnish, as desired