Baked Anglerfish with Herb Walnut Crust

Ingredients

• 1 kg sea bass fillet (skin and head removed)
• 1 Garlic clove
• 2 tbsp freshly chopped herbs (sage and parsley)
• 6 tbsp Olive oil
• 1 tsp lemon zest
• 4 tbsp chopped walnut kernels
• 2 egg yolks
• 3 tbsp breadcrumbs
• Salt
• pepper (ground)
• 1 untreated lemon
• 2 sage stalks
• 150 ml white wine

Instructions

1. 1.

   Preheat the oven to 180°C with fan and top heat.

2. 2.

   Wash the fish, pat dry, remove the cartilaginous spine while leaving the tail fin intact. Peel and finely chop the garlic; combine with herbs, 4 tbsp oil, lemon zest, walnuts, egg yolks, and breadcrumbs into a paste. Season with salt and pepper. Salt and pepper the fish as well, then fill the cavity where the spine was with the herb mixture. Tie with kitchen twine. Slice the lemon into rounds and arrange in the center of a baking tray or on a deep rimmed dish. Place the fish on top, drizzle remaining oil over it, and lay the two sage stalks on top. Pour white wine around the fish. Bake for about 30 minutes. Remove the twine before serving.