Sea Bass with Grapes, Garlic, Onions, and Lemon
Main Dishes • Turkmenistan
Description
A Kuban recipe that works equally well with sea bass (also known as Mediterranean bass) as well as with mullet, gilt-head bream, and other fish that have a belly which can be gutted and stuffed. The fish can be served with kohlrabi, sliced, alongside the same sea bass steamed to perfection. For the sauce, blend together a bunch of parsley, lemon juice, three to four cloves of garlic, a handful of green grapes (with or without seeds), and 100 ml of olive oil.
Ingredients
- Sea Bass 4 pieces
- Lemon 2 pieces
- Red Grape Juice 5 oz
- Parsley 0 oz
- Garlic 4 cloves
- Spanish onions 1 head
- Champagne Vinegar 1 tablespoon
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Clean the fish, gut it, and remove the gills and eyes (both gills and eyes can be bitter). Finely chop the garlic, onion, and parsley, crush the grapes, and combine everything with vinegar and lemon juice.
Step 2
Let the vegetables marinate for a few minutes, then stuff them into the fish's belly. You can also add dehydrated lemon halves to the belly, cutting them in a way that they fit inside the perch.
Step 3
Season the fish with salt and pepper, drizzle with the remaining marinade, and steam for 10–15 minutes.
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