How to cook
Wash and dry the cleaned whole sea bass fillets, then rub them with salt and black pepper.
For the vegetable stuffing, chop the onion, garlic and peppers into bulky pieces and stew them under a lid in olive oil over low to moderate heat for 10 minutes or until they soften well.
Add the zucchini and tomatoes, salt and sugar and cook for another 20 minutes and make sure to stir often.
Turn on the oven and preheat it to 390°F (200 degrees).
Place the fish fillets on a flat surface with the skin facing down. In the center of each one, add two spoonfuls (with a tip) of the vegetables and wrap the fish rolls.
Carefully transfer the sea bass rolls to a baking pan, which has been greased with two tablespoons of olive oil. You can also put baking paper on the bottom to make sure, that the skin does not stick. Drizzle with the remaining olive oil and dried spices - parsley, tarragon or another one of your favorites.
Bake until the meat loses its transparent hue - for about 15 minutes and serve the fish warm.
Enjoy your meal!