1 clean sea bass of 1.5 kg
1 large onion (150 g), cut into pieces
5 garlic cloves
1/4 cup freshly squeezed lime juice (60 ml)
1/2 cup water (120 ml)
1 small green pepper (100 g), cut into pieces
1 teaspoon salt
For the filling
200 g medium-sized shrimp, peeled and deveined
200 g squid cut into rings
200 g mussels without shells
1 teaspoon salt
1/4 cup olive oil (60 ml)
For the sauce
1/4 cup chopped cilantro (20 g)
1 cup coconut milk (240 ml)
1 cup water (240 ml)
2 crushed chili peppers
1/4 cup avocado oil (60 ml)
1 clean sea bass of 1.5 kg
1 large onion (150 g), cut into pieces
5 garlic cloves
1/4 cup freshly squeezed lime juice (60 ml)
1/2 cup water (120 ml)
1 small green pepper (100 g), cut into pieces
1 teaspoon salt
For the filling
200 g medium-sized shrimp, peeled and deveined
200 g squid cut into rings
200 g mussels without shells
1 teaspoon salt
1/4 cup olive oil (60 ml)
For the sauce
1/4 cup chopped cilantro (20 g)
1 cup coconut milk (240 ml)
1 cup water (240 ml)
2 crushed chili peppers
1/4 cup avocado oil (60 ml)
Preheat your oven to 400°F (200°C)
In a baking dish, use a sharp knife to cut the sea bass into 2 cm pieces without separating them completely
Set aside
In a blender, blend the onion, garlic, lime juice, water, green pepper, and salt until smooth
Brush the sea bass with the mixture
Set aside
Prepare the filling: in a bowl, combine the ingredients
Distribute the mixture between the cuts of sea bass
Set aside
Prepare the sauce: in the same bowl, mix all the ingredients
Brush the sea bass with the mixture and cover with aluminum foil
Bake in the preheated oven, occasionally brushing with the sauce from the baking dish, until the sea bass separates into flakes (about 1 hour and 10 minutes)
Remove the foil, transfer the sea bass to a serving platter, and serve
678 calories per serving
Note: If preferred, substitute the sea bass with cod or halibut.
