Oven-baked stuffed fish - Arabic specific

Delicious oven-baked stuffed bass recipe – an Arabic-inspired culinary experience

Preparation time: 20 minutes
Marinating time: 3-4 hours
Baking time: 1 hour
Total: 4 hours and 20 minutes
Number of servings: 4

The oven-baked stuffed bass is a savory dish that combines Mediterranean flavors with simple cooking techniques. This dish is perfect for a special family meal or to impress guests. Here’s how to prepare it step by step, with helpful tips for a perfect result.

Ingredients:
- 1 medium bass (about 1 kg)
- 1 bunch of fresh parsley leaves (4 bunches from the market in Romania)
- 1 small onion
- 6-8 cloves of garlic
- 4 tablespoons walnuts
- 4 tablespoons almond seeds
- 2 large tomatoes
- 3 hot peppers (red and green)
- 2 large lemons
- 1 large potato
- Salt to taste
- Freshly ground pepper to taste
- 3 teaspoons fish spices (cloves, coriander, cardamom, ginger, cinnamon, bay leaves, pepper)
- Olive oil
- 1/2 cup Maggi fish-flavored broth
- Green and black olives

Step 1: Preparing the bass
Clean the bass of scales and internal organs. Wash it well under cold running water. Generously salt it and season both inside and out with the fish spice mixture. Squeeze the juice of one lemon over the fish to enhance its flavors. Let it marinate for 3-4 hours, turning it occasionally to evenly absorb the flavors.

Step 2: Preparing the filling
In a blender, add the parsley leaves, walnuts, almonds, and peeled garlic. Blend well until you obtain a smooth paste. Add a teaspoon of the fish spices and salt to taste. This mixture will add a special flavor to your bass.

Step 3: Stuffing the bass
Stuff the bass with the obtained mixture, making sure it is evenly distributed. Place the fish in a heat-resistant glass baking dish.

Step 4: Preparing the vegetables
Slice the potato, tomatoes, and hot peppers. Arrange them around the bass in the dish, alternating the layers. Sprinkle salt and pepper over the vegetables to enhance their flavor. Add green and black olives for extra taste.

Step 5: Baking
Drizzle the bass and vegetables with olive oil and add the fish broth to the dish. Cover with aluminum foil and place the dish in a preheated oven at 200 degrees Celsius. Bake for 45 minutes.

Step 6: Browning the fish
After 45 minutes, remove the aluminum foil and allow the bass to brown for another 15 minutes, until the fish and vegetables take on a delicious golden color.

Step 7: Serving
The stuffed bass is served hot, alongside a portion of polenta or fried potatoes. I recommend pairing it with a mixed salad with sesame paste and pickles, which adds a delicious contrast. An unusual serving option I tried was with Lebanese-style potatoes, fried with a spice mix that includes pepper, cinnamon, ginger, cloves, and granulated garlic.

Helpful tips:
- Make sure the bass is fresh for optimal taste.
- You can experiment with different types of nuts or seeds in the filling to vary the flavor.
- Instead of fish broth, you can use vegetable stock for a vegetarian version.

Enjoy this delicious oven-baked stuffed bass recipe that combines Arabic culinary tradition with fresh and aromatic ingredients! Bon appétit!