Whole Baked SeaBass Recipe

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2 - white fish – approximately 1-2 pounds scaled and gutted white fish Sea bass, red snapper, or tilapia
1 lemon
½ bunch Parsley
1 small tomato
½ bunch basil
4-5 garlic cloves
1 small Onion sliced divided
1 tablespoon Chicken bouillon or cubes optional
½ -1 cup Water or Oil
1-2 cups cherry tomatoes
salt and pepper to season

Make three –four diagonal cuts in each side of the fish, all the way right through the bone.
Squeeze some lemon over it .Season fish with salt and pepper. Set aside/
Chop parsley, onion(1/2 sliced onion) basil, tomato and garlic . Add to a food processor or blender. Blend/ pulse adding oil/water as needed until the ingredients are puree. If desired add chicken bouillon to the puree, thoroughly mix.
Pour the marinade over the fish, and gently flip them back and forth until coated inside and out.
For best results , let it marinate in the fridge for at sometime up to 24hours.
Use a cooking spray to oil the bottom of a roasting pan to prevent fish from sticking to the pan. Drizzle a 2 tablespoon of water or oil cup water on the fish , throw in cherry tomatoes and rest of the onions
Bake in a roasting pan at 450F for approximately 15-20 minutes , depending on the thickness of your fish.
Serve warm

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