1 sea bass Fish from Greece (800g)
150g Greek yogurt
10 Cherry tomatoes
Black olives to taste
Spearmint to taste
Basil to taste
Parsley to taste
Sage to taste
Lime to taste
Maldon salt to taste
EVO oil to taste
Completely remove all the scales and fillet the sea bass starting from the back. Clean and wash. We obtain two fillets from which we remove the remaining bones with the help of tweezers.
We take a sheet of foil and cover it with a sheet of baking paper, on which we place our fillets in the centre. Cover the first fillet with a sprinkling of yellow and red dates, chopped black olives, mint, basil, plenty of EVO oil and Maldon salt to taste. Gently lay the other fillet on top of the stuffed one.
After having stuffed our two sea bass fillets with black olives and aromatic herbs, we close the foil, starting with the layer of greaseproof paper and then the layer of foil.
We put the sea bass in the foil in a ventilated oven at 200° for 12 minutes.
For the sauce, take the mint, parsley, basil and sage, add a little EVO oil, a few drops of lime juice and chop the herb mix very finely. We now emulsify our chopped fresh herbs with Greek yoghurt to obtain a flavoured sauce with which to season the sea bass.
We portion the baked sea bass and serve it on a plate, topped with a drizzle of herb yoghurt sauce and decorated with small leaves or flowers.