Baked sea bass stuffed with Serrano ham

No comments

Surely you have already prepared the Christmas menu for this Christmas, but for those who lag behind, here is a great recipe that can be great as a first or second course. A rich lubina in the oven stuffed with ham and bathed in a rich majao of oil and garlic.

Formerly the sea bream was the king par excellence for these dates, but with the crisis we have to opt for more fish inexpensive but of excellent quality and flavor how is this sea bass. In addition, it takes very little time to do it so it is better to enjoy more time with the family.

Ingredients

2 sea bass mat.
4 slices of Serrano ham.
1 clove garlic.
Olive oil.
Fresh chopped parsley

Preparation

Firstly, we will clean the sea bass well, eliminating the head and the tail, as well as the central spine to keep only the loins. We can ask the fishmonger for this, but in this way we take advantage of the pieces to make a good fish stock.

Then, in the mixing glass, we will place two fingers of olive oil and garlic and we will crush it, putting the chopped parsley at the end.

Then, we will arrange a tenderloin on the baking sheet With the skin facing down, we will add a little of this oil and garlic majao and place a couple of slices of ham on top. We will close with the loin, arranging the skin upwards.

Finally, we will water with a little more of the majao on top of the sea bass and we will put it in the oven a few 10-12 minutes at 200ºC with the oven already preheated.