- 2 medium firm tomatoes (12 ounces total),
- 1 large onion (about 9 ounces), peeled
- 1 medium green pepper (about 5 ounces), cored and seeded
- 1 medium red pepper (about 5 ounces), cored and seeded
- 1 medium yellow pepper (about 5 ounces), cored and seeded
- 1/2 cup white wine
- 3 tablespoons dark raisins
- 1 whole sea bass, head and tail attached, scaled and gutted (about 2 pounds)
- 1/2 teaspoon olive oil
- 1 large garlic clove [about 1/6 ounce, peeled and cut into slivers
- 3 tablespoons unsalted butter, cut into small pieces
- 1 bay leaf, crumbled
- 1/4 teaspoon dried rosemary. Salt and freshly ground black pepper
Slice the tomatoes with the ultra thick slicing disc of a food processor. Reserve. Slice the onion with the thick slicing disc and reserve.
Cut the peppers lengthwise into 1-inch strips. Reserve. Pour the wine over the raisins to marinate for 30 minutes. Make a diagonal slash on each side of the fish, about 1/4-inch [6mm] deep and 2 inches long. Oil the fish on both sides and stuff each slit with a few garlic slivers, butter pieces, a small piece of bay leaf, a pinch of rosemary, salt and pepper. Lightly salt and pepper the outside of the fish.
Fill the cavity of the fish with a few slices of tomato and onion, pepper strips, the remaining butter, bay leaf, garlic, rosemary, salt and pepper.
Preheat the oven to 350F. Place the stuffed fish in a well-buttered roasting pan and strew the remaining vegetables around it. Cover the pan with aluminum foil and bake in the center of the preheated oven for 10 minutes. Remove the foil and bake 10 minutes more. Carefully turn the fish over and bake for 5 minutes. Pour the wine and raisins over the fish and bake 5 minutes longer.