Stuffed sea bass
Instructions
Clean the sea within, squamatelo with a Pocket knife, rinse and drain well.
Make the filling by placing soaked crumbs, then wring it out and put in a container where they will join the chopped parsley, crushed garlic, capers and chopped, chopped anchovies and the grated cheese.
Knead well, adding salt and pepper: let stand the filling for about ten minutes, then stuffed fish that put in a baking dish from the oven.
Sprayed oil or lemon juice, add the whole garlic, salt, pepper and oregano and place in warm oven for 20 minutes.
Moisten fish with spoonfuls of sauce and let it cook another 10 minutes over high heat.
Serve the fish on a hot serving dish garnished with parsley, capers and lemon slices.
Ingredients and dosing for 4 persons
- 1 1000 g of sea bass
- Oregano
- 2 cloves of garlic
- Olive oil
- Salt
- Pepper
- For the filling:
- 1 cup of wholemeal breadcrumbs
- 2 tablespoons of pickled capers
- 1 tablespoon of chopped parsley
- 6 anchovies
- 2 cloves of garlic
- 4 tablespoons of grated parmesan cheese
- 1 lemon (juice)
- Salt
- Pepper