Baked Whole Sea Bass

submitted by dave


from Chicago, IL

A good choice for a main dish when you are serving a large group-a
dramatic presentation, and easy
to prepare. 2 medium firm tomatoes (12 ounces total),
1 large onion (about 9 ounces), peeled
1 medium green pepper (about 5 ounces), cored and seeded
1 medium red pepper (about 5 ounces), cored and seeded
1 medium yellow pepper (about 5 ounces), cored and seeded
1/2 cup white wine
3 tablespoons dark raisins
1 whole sea bass, head and tail attached, scaled and gutted (about 2
pounds)
1/2 teaspoon olive oil
1 large garlic clove [about 1/6 ounce, peeled and cut into slivers
3 tablespoons unsalted butter, cut into small pieces
1 bay leaf, crumbled
1/4 teaspoon dried rosemary
Salt and freshly ground black pepper

Slice the tomatoes with the ultra thick slicing disc of a food processor.
Reserve. Slice the onion
with the thick slicing disc and reserve.
Cut the peppers lengthwise into 1-inch strips. Reserve. Pour the wine over
the raisins to marinate
for 30 minutes. Make a diagonal slash on each side of the fish, about
1/4-inch [6mm] deep and 2 inches
long. Oil the fish on both sides and stuff each slit with a few garlic
slivers, butter pieces, a small
piece of bay leaf, a pinch of rosemary, salt and pepper. Lightly salt and
pepper the outside of the
fish.
Fill the cavity of the fish with a few slices of tomato and onion, pepper
strips, the remaining butter,
bay leaf, garlic, rosemary, salt and pepper.
Preheat the oven to 350F.

Place the stuffed fish in a well-buttered roasting pan and strew the
remaining vegetables around
it. Cover the pan with aluminum foil and bake in the center of the
preheated oven for 10 minutes. Remove
the foil and bake 10 minutes more. Carefully turn the fish over and bake
for 5 minutes. Pour the wine
and raisins over the fish and bake 5 minutes longer.
Makes 4 servings of about 6 ounces each

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