Rodneys Fish Shop

Mediterranean Stuffed Sea Bass

Ingredients--

​1 whole sea bass 600g, gutted and scaled

​1/3 cup sun-dried tomatoes (in oil), drained and roughly chopped

​2 tbsp capers, rinsed and roughly chopped

​2 cloves garlic, minced

​A small handful of fresh flat-leaf parsley, finely chopped

​1 lemon (half sliced into rounds, half for juicing)

​2 tbsp olive oil (use the oil from the sun-dried tomato jar for extra flavor)

​Salt and freshly cracked black pepper

Cooking Instructions --

1
Prep the oven and fish
Prep: 10 mins
Preheat your oven 200°C. Pat the sea bass completely dry with paper towels inside and out—this ensures the skin gets beautifully crisp instead of steaming. Patting dry also helps the seasoning stick.

2
Mix the stuffing
Prep: 5 mins
In a small bowl, combine the chopped sun-dried tomatoes, capers, minced garlic, and parsley. Stir in 1 tablespoon of olive oil to bind the mixture together.

3
Season and stuff
Prep: 5 mins
Cut 3 shallow, diagonal slashes into the skin on both sides of the fish. Rub the remaining olive oil over the skin and inside the cavity. Season everything generously with salt and pepper. Stuff the tomato-caper mixture tightly inside the cavity, and tuck 2-3 lemon slices in alongside it.

4
Bake to perfection
Cook: 18-22 mins
Place the fish on a parchment-lined baking sheet or roasting dish. Bake for 18 to 22 minutes. You'll know it's done when the meat closest to the backbone flakes easily with a fork and looks completely opaque. Squeeze the remaining lemon juice over the top right before serving.

Pair this dish with roasted fingerling potatoes or a crisp green salad. The juices left in the pan combine with the lemon and oil to make a spectacular pour-over sauce for the table!

ENJOY!!

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​Known as the "gold of the Mediterranean," this grated tuna roe adds an incredible, savory depth of flavor and a perfect touch of coastal salinity to any meal. It’s the ultimate secret weapon for seafood lovers!

I am Rodney owner of Rodney’s Fish Shop.I have been my own boss since 2014 but i had several years of experience before I decided to move on and open my own business.

By taking this step,one has to be motivated,loyal and most of all committed as I believe having all these will help in delivering a positive attitude towards my clients.

My aim was always to work hard so that i can commit myself to competitive prices of fresh fish and frozen items.

My shop is located in Independence Avenue Mosta,the main reason to have chosen this location is to be quite central and reachable.

Good morning, everyone!

❗️Important Genuine Notice❗️