Whole Stuffed Seabass
June 25, 2010 by Firehouse Chef
Filed under Baked, Barbeque, Buffet, Dinner, Easy, Main Course, New Recipes, New Seabass Recipes, Sea Bass, Supper
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Whole Stuffed Seabass – This citrus, herb recipe for stuffed seabass is so simple, you won’t believe how much flavor it produces. Literally overflowing with fresh herbs and lemon slices, and drizzled with olive oil, before being ove baked in Less Than 30 Minutes! This Italian inspired, stuffed seabass recipe is also quick and easy!
Prep Time: 15 mins |
Ingredients to make Whole Stuffed Seabass
1 medium, line-caught sea bass
2-3 lemons, thinly sliced
1 small red chilli, deseeded and chopped
1 large handful each of basil, flat-leaf parsley, picked thyme leaves and fresh coriander leaf
olive oil for drizzling
salt and freshly ground pepper
Directions to make Whole Stuffed Seabass
Line an ovenproof dish large enough to accommodate the fish with a double layer of silver foil with enough of an overhang to wrap the fish. Drizzle with olive oil and add a layer of lemon slices.
Take the scaled and gutted fish and wash thoroughly inside and out. Cut off its fins with scissors. Score diagonally several times along the flesh on either side of the fish – close to, but not down to the bone.
Roughly chop the herbs, garlic and chilli. Place inside the belly of the fish, then add additional lemon slices inside the belly – don\’t worry too much if these hang out slightly
Preheat your oven to 200ºC/Gas Mark 6. Add yet more slices of lemon on top of the fish and drizzle with more olive oil. Then fold the silver foil to form a parcel ensuring there is space above the fish for steam to collect.
Cook in the oven for 20 minutes. Remove from bone before serving.