Sea bass stuffed with aromatic herbs

Ingredients for people 4

• 4 bass (or alternatively 4 fish fillets with white meat and soda)
• 3 tablespoons of oil or ghee
• Garlic cloves
• 2 cup of finely chopped parsley
• 2 spoons of freshly chopped tarragon
• 4 fresh spring onions
• 1 spoon of fresh chopped coriander leaves
• ¼ cup of fresh mint leaves (or 2 spoons of dried mint)
• 1 cup of chopped walnuts
• ¼ cup of barberry berries (zereshk)
• ¼ squat of sultana raisins
• ¼ cup of lemon juice
• Pepper
• Salt
• ½ tablespoon of powdered saffron pistils dissolved in a little hot water.
• Orange wedges for garnish.

Preparation

Wash the sea bass, pat them dry with a dry cloth and rub them all over with salt. Preheat the oven to 200 ° C. Heat the oil in a low and large pan over medium heat, add the garlic, parsley, tarragon, spring onions, coriander and mint and fry for 10 'until the herbs have softened and flavored. Add the walnuts, barberry berries, raisins, lemon juice, salt and pepper, mix well and remove from heat. Fill the belly of the sea bass with the filling obtained and set aside and close it with a toothpick. If you use fillets, place a quarter of the filling in the center of each fillet and roll it up on itself to form a roll.
Arrange the sea bass or fish rolls on the oiled oven plate (or on a sheet of baking paper), sprinkle the fish with the remaining oil, the saffron dissolved in water and cook for 20-30 'until cooked. , taking care to wet it from time to time with the cooking sauce. Serve hot with steamed white rice, garnished with orange or lemon slices.