Baked Sea Bass withCulinary Argan Oil

1. Prepare the fish: 

• Preheat your oven to 375°F (190°C). 
• Pat the sea bass (or branzino) dry with paper towels. Use a sharp knife to make 2-3 diagonal slashes on each side of the fish. 
• Season the inside and outside of the fish with salt and pepper. 

2. Stuff the fish: 

• Stuff the cavity of the fish with lemon slices, fresh herbs, and minced garlic. This will infuse the fish with flavor as it bakes. 

3. Prepare the baking dish: 

• Drizzle 2-3 tbsp of ARLO culinary argan oil on the bottom of a baking dish or sheet pan. 
• If using, pour the white wine over the fish for added moisture and flavor. 
• Place the stuffed fish on the prepared baking dish. 

4. Bake the fish: 

• Cover the baking dish with foil and bake for 20-25 minutes, or until the fish is cooked through and flakes easily with a fork. 
• For a crispy skin, remove the foil in the last 5 minutes of baking. 

5. Finishing touches: 

• Once the fish is cooked, drizzle it with a bit more ARLO culinary argan oil for added richness. 
• Garnish with extra fresh parsley and a few capers if desired. 

6.Serve: 

Serve the baked sea bass (or branzino) with slices of crusty bread for dipping in the flavorful juices. 

• 1 whole sea bass (about 1-1.5 pounds), cleaned and scaled (or branzino as an alternative) 
• 2-3 tbsp ARLO culinary argan oil 
• 1 lemon, thinly sliced 
• Fresh herbs (such as parsley, thyme, or rosemary) 
• 2 cloves garlic, minced 
• Salt and freshly ground black pepper, to taste 
• 1/4 cup white wine (optional, for added flavor) 
• 1 tbsp capers (optional, for extra flavor) 
• 1 tbsp ARLO culinary argan oil for drizzling 
• Crusty bread for serving (optional)