Seabass baked with olives, tomatoes and fennel

Seabass baked in wine turns out to be very tender, tasty and aromatic. Try this dish and treat your loved ones. You'll like it.

• Recipe author: Irina Sakharova
• After preparation, you will receive 2 servings
• Total recipe preparation time: 40 minutes

Ingredients

• Seabass 2 jokes
• Tomatoes 1 piece
• Fennel 1 piece
• Lemon 1 piece
• Pitted olives 15 pieces
• Garlic 2 cloves
• Capers 15 pieces
• White wine 150 ml
• Vegetable oil 1 tbsp. a spoon
• Salt to taste
• Ground black pepper to taste
• Parsley 5-7 sprigs

Cooking method

• Gut the fish and remove the gills, and then rinse the sea bass under running water and dry with paper towels.

• Cut the tomatoes, fennel and lemon into small thin slices, and the olives into small pieces. Chop the garlic. Mix everything with capers.

• Fill the fish with half of the filling and place on the foil. Top with the remaining filling.

• Drizzle the sea bass with wine and oil, sprinkle with salt, pepper and chopped parsley. Wrap the foil so that the fish is inside the package.

• Bake the sea bass for about 20-25 minutes at 190 ° C.

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