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Sea bass makes an impressive meal, and its delicious flesh is moist, tender and sweet. Here it's stuffed with an exotic Moroccan-style fresh herb and spice mixture called chermoula, then braised on a bed of vegetables.
Try this recipe for Homemade Fish Stock.
3½ portions vegetables
If you prefer, use 4 small fish, about 300 g each, or 4 fillets, about 175 g each. Cook the vegetables on their own for 30 minutes, then arrange the whole fish or fillets on top and cook for a further 20 minutes or until the fish flakes easily.