Sea bass in Moroccan

First fresh fish should be washed, cleaned and gutted. Down with all the bad internally Ingredients:

• Sea bass - 3 pieces
• Onion - 1 Piece
• Garlic - 1 Tooth
• Basil fresh green - 30 Grams
• Cilantro - 50 grams
• Lemon juice - 20 milliliters
• Olive oil - 50 milliliters
• Salt - 1/4 Teaspoon

Instructions

First fresh fish should be washed, cleaned and gutted. Down with all the bad insides, gills, fins, etc. Using a blender, grind all the ingredients of this recipe, except for sea bass, to a homogeneous consistency. Get a homogeneous green gruel - as in the photo. This is the greenest gruel stuffing the insides of the fish. If the filling is not good, you can tie the fish with a culinary thread. We cover the baking tray with foil or parchment paper, lay out the fish. Sprinkle on top with olive oil and a little bit of salt. Bake 20 minutes at 190 degrees - and it's ready!

Servings: 3