Sea bass stuffed with a parsley mixture and a tomato sauce
 
Cook time
Total time
 
The parsley stuffing gives the fish a lovely aromatic flavour. That with the tomato salsa is the perfect meal with a few added steamed vegetables and boiled potatoes. Different fish will require different cooking time so check to make sure not to overcook. Use can use any other similar fish other than sea bass.
Author:
Cuisine: Maltese
Ingredients
  • Two large sea bass scaled and gutted (the fishmonger should be able to do this for you)
  • 1 bunch of parsley finely chopped (leave a quarter of the bunch for the salsa)
  • A handful of capers
  • 10 black olives chopped
  • 4 garlic cloves sliced thinly
  • I lemon sliced thinly
  • Olive oil
  • Salt and pepper
  • For the tomato salsa
  • 5 tomatoes chopped
  • 5 olives copped
  • Remaining parlsey chopped
  • 1 onion finely diced
  • 2 tablespoons Olive oil
  • 3 tablespoons tomato paste
  • Salt and pepper
Instructions
  1. Mix together the parsley, capers, olives, garlic and a 2 tablespoons of olive oil.
  2. Season with salt and pepper.
  3. Preheat the oven to 180oC.
  4. Add this mixture into the cavity of the your fish and add a few slices of lemons into the cavity also.
  5. Place the fish in a baking dish and add some lemon pieces on top of the fish and around the fish.
  6. Cover the dish with foil.
  7. Put in the oven for 1 and a half hours.
  8. When fifteen minutes is remaining remove the foil and bake for the remaining time.
  9. While the fish is baking prepare the tomato salsa.
  10. In a frying pan add olive oil and heat.
  11. Fry the onions for five minutes.
  12. Fry the tomato paste for a further minute.
  13. Add in the tomatoes and parsley and fry until soft and cooked.
  14. Season with salt and pepper.
  15. Keep warm and serve with the fish when ready.
Recipe by A Maltese Mouthful at https://www.amaltesemouthful.com/sea-bass-parsley-filling/