Stuffed sea bass

Preparation:

Preparation: Clean the sea bass inside, scale it with a small knife, rinse it and drain it perfectly. Make the filling by soaking the breadcrumbs, then squeeze it and place it in a container where you will add the chopped parsley, the crushed garlic, the chopped capers, the chopped anchovies and the grated cheese. Mix everything well, adding salt and pepper: let the filling rest for about ten minutes, then stuff the fish and place it in an ovenproof dish. Drizzle with oil or lemon juice, add the whole garlic, salt, pepper and oregano and place in the warm oven for about 20 minutes. Moisten the fish with spoonfuls of its sauce and cook it for another 10 minutes over high heat. Serve the hot fish on a serving plate garnished with sprigs of parsley, capers and lemon slices.