European sea bass, also called “Mediterranean sea bass” or “branzini”, is usually cooked as a whole fish due to its small size and slim shape. One way to get the best of the dedicate taste of this popular table fish is to cook it with stuffed ingredients. For their exotic and fresh flavor, I choose herb and citrus to stuff European sea bass.
– 1 whole European sea bass
– 200g fresh flat-leaf parsley
– 200g fresh rosemary
– 1 small orange
– 1 small lemon
– 1 small red peeper
– 3 cloves of garlic, peeled
– 4 tablespoons of olive oil
– 100g roasted pistachios
– Gut, scale and rinse the fish thoroughly. Sprinkle the inside of the fish with salt.
– Rinse parsley and rosemary, chop into fine pieces, and stuff into the inside of the fish.
– Cut the orange, lemon, and red pepper into small pieces, and stuff into the inside of the fish.
– Tie the fish with a string, so that the stuffing does not fall out.
– Heat a large skillet over medium high heat, and add 4 tablespoons of olive oil. As soon as the oil is shimmery hot, add the garlic cloves into the oil, then lay the stuffed fish down in the skillet.
– Turn down the heat to medium. Sear the fish without moving them for 3-5 minutes. Turn the fish over in the skillet, and cook for another 3-5 minutes.
The fish tastes fresh and delicate – it is a great savory experience!