Stuffed sea bass wrapped in bacon

Ingredients for 2 servings:

• 2 fish(s), (Loup de mer, approx. 450 g each)
• 100 g onion(s), chopped
• 1 clove(s) garlic, chopped
• 1 tsp oregano
• 50 ml sherry
• e.g. salt and pepper
• some olive oil
• 8 slices of bacon

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Recipe for the Comb steamer

Sauté the onions and garlic in a little oil and deglaze with sherry. Simmer for about 8 minutes, add the oregano and simmer for a further 2 minutes. Season with salt and pepper. Rinse the sea bass, cut three times on each side down to the bone, and season the inside with salt and pepper. Stuff with the onion mixture. Wrap each fish in four slices of bacon. Place on a greased baking sheet, drizzle with olive oil, and bake as follows: 200°C, 50% humidity, 10 minutes; 170°C, 70% humidity, 10 minutes. Serve with beluga lentils and grapes.