Sea bass is one of the most popular and delicious ocean fish species. 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 just a little spices and seasonings, you can get a real exquisite dish worthy of the most famous restaurants.
It is necessary
- - 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 l. water
- - 4 ripe tomatoes
- - baking paper
Instructions
Step 1
Clean and gut the fish without cutting off the head. Rinse the fish well, dry it and rub on all sides with coarse salt. Wash the parsley and chop finely, pass the garlic through a garlic press.
Step 2
Combine 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 rest of the filling.
Step 3
Pour water and wine into a deep baking dish. Grease baking paper with butter, lay a layer of sliced tomatoes, fish, another layer of tomatoes and carefully wrap the paper.
Step 4
Bake the fish in an oven preheated to 180 degrees for about 40 minutes. If you want a golden brown crust, slightly unfold the paper 10 minutes before cooking.
