Preheat the oven to Gas Mark 6/200°C/Fan 180°C. Heat the oil in a small frying pan and cook the chopped spring onions for 2 minutes. Place into a mixing bowl with the breadcrumbs, chopped black olives, toasted pine nuts, oregano, chopped tomatoes and sunblush tomato oil and season generously with salt and freshly ground black pepper. Mix together well then use ¼ of the filling to fill the cavity of each of the sea bass and place into a shallow, lightly oiled ovenproof dish.
Season well then cover with foil and bake in the oven for 15 minutes before removing the foil and baking for a further 15 minutes uncovered. Remove from the oven and scatter with the fresh chopped parsley to serve.
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