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About this recipe: Sea bass makes an impressive meal, and its delicious flesh is moist, tender and sweet. Here it's stuffed with an exotic Moroccan-style fresh herb and spice mixture called chermoula, then braised on a bed of vegetables.
If you prefer, use 4 small sea bass, about 300g each, or 4 sea bass fillets, about 175g each (or fillets of another firm white fish). Cook the vegetables on their own for 30 minutes, then arrange the small whole fish or fillets on top and cook for a further 20 minutes or until the fish flakes easily.