Note: In order to get a creamy barley risotto, add butter at the end of cooking. If you are not a fan of barley porridge, you can replace it with rice or some other grain of your choice. You can serve dry white wine with the meal.
30 minutes preparation time
15 minutes cooking time
Clean the sea bass. Remove the scales and then cut the fish along the dorsal fin, take out the entrails and the central bone to get a pocket.
For the filling, sauté finely chopped onion and garlic in a pan. When the onion has wilted, add the white wine and the barley you cooked previously. Simmer on low heat for 5 minutes, season with salt and pepper and combine with butter. When the barley risotto is done, mix in the cherry tomatoes cut into thirds and olive oil. Fill the fish with the mixture.
Bake the stuffed sea bass in the oven for about 15 to 20 minutes at 180°C. Baking time depends on the size of the fish.