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This recipe was uploaded by ritacooksitalia
Rinse the sea bass under the cold tap and pat dry. Make three parallel cuts in the fish skin on each side. Stuff a little of the herb mixture into the cuts and into the cavity of each fish.
Pour some extra virgin olive oil into a roasting tray and lay the fish on top of the oil. Drizzle with more extra virgin olive oil on top of the fish and add the wine. Leave to marinate for 1 hour.
Preheat the oven to 220˚C and bake the fish for 20 minutes. Add a little bit of the vegetable stock half way through the cooking time.
Serve with lemon wedges, a green salad and a glass of good white wine.