One large sea bass, prepared and cleaned
Six black olives, pitted and sliced
Two tablespoons of chopped capers
Four salted anchovies
One large sprig of rosemary
One tablespoon of fresh sage
Half a clove of garlic
1 tbsp of olive oil
Salt and pepper to taste
One glass of white wine
Crush the rosemary, sage and garlic with a pestle and mortar.
Stir together the olives, capers, anchovies, crushed herbs and olive oil.
Stuff the cavity of the fish with the mixture. Brush the outside of the fish with olive oil.
Wrap the fish in tin foil, before putting it into the wood-fired oven.
Cooking time is difficult to predict, but assuming an oven temperature of around 300ºC, after approximately 15 minutes, remove the tin foil and check if the fish is cooked. A good sign is for the eyes to be white and clear. If necessary, rewrap in foil and allow it to continue cooking, checking it regularly.
Serve with a glass of white wine.