Moroccan-style sea bass
Description
The dish is prepared without unnecessary complications. My husband absolutely loves sea bass (also known by the names sea wolf, loup de mer, and branzino), so Morocco, where this fish is regularly cooked, was a real paradise for my spouse. In Moscow, it's not very difficult to find fresh sea bass either. My favorite way to prepare this fish is Moroccan-style sea bass. Quick and simple, yet the taste is simply unbeatable. The fish turns out incredibly tender, with a pleasant flavor and aroma of spices. It's like a fairy tale. The finished dish is ready to be served.
Instructions
- 1
Step 1
First, wash the fresh fish, then clean and gut it. Remove all the undesirable innards, gills, fins, etc.
- 2
Step 2
Using a blender, process all the ingredients of this recipe, except for the sea bass, into a smooth consistency. You will get a uniform green paste—like in the photo.
- 3
Step 3
Stuff the fish cavity with this green mixture. If the filling doesn't hold well, you can tie the fish with kitchen twine.
- 4
Step 4
Line a baking sheet with foil or parchment paper, place the fish on it. Drizzle with olive oil and sprinkle lightly with salt. Bake for 20 minutes at 190 degrees - and it's ready!