1 large sea bass
Salt and black pepper to taste
Stuffing
3 cups of biscuit crumbs
1 cup of butter, softened
2 cups of white wine
3 tomatoes, diced
15 cloves of garlic, minced
Salt and black pepper to taste
Accessory
Large rectangular baking sheet
1 large sea bass
Salt and black pepper to taste
Stuffing
3 cups of biscuit crumbs
1 cup of butter, softened
2 cups of white wine
3 tomatoes, diced
15 cloves of garlic, minced
Salt and black pepper to taste
Accessory
Large rectangular baking sheet
Clean the fish, leaving the skin on, and make small incisions on both sides
Season with salt and black pepper and reserve
Stuffing
1
In a pan, melt the butter
Add the garlic and tomato and sauté over high heat for 15 minutes
Add the biscuit crumbs and season with salt and black pepper
Mix well and turn off the heat
2
Stuff the fish with this mixture and place it in the oven for 30 minutes, or until the outside is lightly toasted and the meat separates into flakes when poked with a fork
3
Brush with the juices that form and with white wine
If the fish does not release liquid, add an extra cup of water and scrape off any excess from the baking sheet with a wooden spoon
Remove from the oven and serve with rice and wine.
