(*) Stuffed seabass with chorizo, mozzarella and olives Preheat the oven to 220 °C.
Rinse fish under cold water inside and out. Dry well with kitchen roll.
Cut the chorizo into slices and the mozzarella into small cubes. Mix with olives and stuff into fish bellies. Place on a baking sheet lined with parchment paper. Drizzle with oil. Bake in the middle of the oven for fifteen to twenty minutes.
Tip: Sea bass are available fresh and frozen. Since the other ingredients can all be kept in stock, the stuffed sea bass (with the frozen fish) is a quickly prepared menu for unexpected guests. Defrost the fish before preparing.