How to make
Clean the sea bass and wash them under running water, then dry them well.
Spread the sea bass with olive oil, sprinkle with salt and black pepper and refrigerate it for 1 hour.
Meanwhile, prepare the filling.
Cut the cherry tomatoes into quarters and finely chop the garlic and olives.
Heat some olive oil and fry the garlic and a sprig of fresh rosemary for about a minute.
Once they release their flavor, add the tomatoes and capers.
Cook the stuffing for no more than 5 minutes, stirring occasionally.
Then remove the rosemary and let the stuffing cool briefly.
Stuff the fish with the stuffing and place it in a tray onto baking paper.
Cut half a lemon, as well as one cherry tomato.
Arrange them on top of the fish and place a sprig of rosemary on each sea bass.
Bake the sea bass in a preheated oven at 390°F (200°C) for about 25-30 minutes.
Serve the stuffed sea bass with a glass of white wine. Enjoy and cheers!
