Seabass baked with lemon and herbs

Ingredients

• eggs - hard boiled 4 pcs
• 3 small pickled cucumbers
• 150 ml of mayonnaise
• large lemons
• For tartar sauce:
• 4 tbsp. l. capers
• chilled sour cream
• 1 sea bass weighing about 1.8 kg
• 2-3 sprigs of fresh parsley
• salt
• garlic - 3 cloves
• 1 large bunch of mixed fresh herbs (parsley, dill, tarragon, basil)
• onion - 1 small onion
• 1–2 Art. l. olive oil

Cooking

Step 1

Prepare the sauce. To do this, peel the eggs, grate on a fine grater. Finely chop cucumbers, capers, onion and parsley. Mix everything with sour cream and mayonnaise, season and let it brew. Preheat the oven to 230ºС. Clean the fish, gut, wash. Pat dry inside and out with a paper towel. Rub the skin with oil and sprinkle with salt and pepper. Peel the garlic, crush in a mortar. Wash greens, dry. Lemons cut into thin circles. Put 3/4 slices of lemon on a baking sheet on top, lay the carcass of the fish on them. Put the remaining lemon into the belly of the fish along with peeled garlic and plenty of herbs, season. Bake the fish in the oven for 30 minutes. Before serving, carefully remove the skin, then separate a piece of fillet from the tail and a piece from the front - this makes one serving (each half of the fish will thus make two servings). Lemon slices can be used as a garnish. Serve the sauce separately with the fish.