Loup de Mer (whole fish) with Gremolata (Updated - v2)

Preparation time: approx. 70 minutes.

Preparation You'll need: A pan A small pot A small casserole dish or fire-proof glass bowl (no lid) - for the Gremolata A large casserole dish or fire-proof glass bowl (no lid) - for the 2 fish
Ingredients (for 2 persons) 2 whole fish, approx. 350 to 400 g each. Alternatively, you can also take Dorade (Gilt-head bream). 2 stalks of Italian parsley (for the gremolata, parsley is also needed). Olive oil Salt, Pepper for the Gremolata 8 cloves of Garlic approx. 1 bunch of Italian parsley (for 6 Tbsp.) 3-5 organic lemons approx. 6 Tbsp. mild pignolias (40 g) 3 Tbsp. (approx. 40 g) capers around 10-11 Tbsp. good olive oil Further side dish 2-3 medium potatoes (300-400 g) possibly fresh bread or flat bread
Roast the pignolia Check that there is white wine in the fridge! Roast the pignolia in a large pan until they turn brown. Set aside in a small dish, they will only be needed at the end.
The potatoes Wash the potatoes, put them in a pot, add enough water and 1 tsp. salt and cook until they are soft. Drain and let them cool down a little, then peel them.
Preparation of the fish Rinse the sea bass, pat dry and salt and pepper inside and out. Stuff each with a stalk of parsley and then sear on both sides in regular olive oil for 2-3 minutes in a non-stick frying pan or roaster until the skin turns brown. Then bake in the oven at 170℃ for about 25-30 minutes (depending on the size of the fish. If the fish go into the oven in the hot pan/broiler: 10 minutes shorter and no need to pre-heat!). Now you have roughly 10 minutes to make the gremolata (see next step).
Preparing the Gremolata All ingredients can always go straight into the heatproof bowl: Peel and press 8 cloves of garlic. Chop the parsley, you will need 6 Tbsp. Grate the peel of 3-5 organic lemons - it should yield 15-20 g zest. Add 40 g capers, 10-11 Tbsp olive oil, season lightly with salt, mix well. Then, 10-12 minutes before the fish are done, this also goes into the oven with them (without the lid). Set 3 Tbsp lemon juice aside for the last step.
Last step Add the pignolias and 3 Tbsp. lemon juice to the Gremolata and mix well. Place on the dining table for self-service.

For decoration, cut the grated lemons into wedges, add them to the plate. You can squeeze over the fish, or over the Gremolata.