Sea Bass with Aromatics

(*) Fish whole

Remove sea bass from its spines and fins with fish scissors. Scale and gut the fish. Tip: This could just as easily be done by your friendly fishmonger.

Carefully score the skin of the sea bass with a sharp kitchen knife, not too deep. Season fish inside and out with salt and pepper. Drizzle a little balsamic vinegar over the inside of the fish. Leaf parsley into the belly cavities of the fish form.

Shorten spring onions to 15 cm. Cut fennel bulb with the stem into narrow wedges. Cherry tomatoes rinse and whole. Peel garlic cloves and also whole.

Turn the sea bass in the flour on the other side and pat it down, leaving only a very thin layer of flour hanging in on the fish. Heat the olive oil in a large frying pan and sear the sea bass all over with little color. Then add the prepared vegetables and the sprigs of herbs. Sprinkle the vegetables with coarse sea salt, fennel seeds and black pepper. Cook the whole thing for 7 to 8 minutes in a 200 degree oven. After this cooking time arrange the fish and the vegetables. Pour off the old fat, add 1 tbsp olive oil to the frying pan and fry the chorizo slices in it. Arrange the sausage and baste with the frying fat.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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