Herb roasted stuffed sea bass

This recipe produces as cooked fish that not only tastes good but also is presented well.  It can be served as a fish starter but, also, as a fish main course.

It comes with the benefit of being boned.  This makes it easy to “carve”.

Preparation Time: 15 Mins

Cooking Time: 50 Mins

Total Time: 65 Mins

Ingredients

For 3 servings…

1                    Sea bass  - boned like a kipper  

                     Pepper      

                     Salt          

                     Olive oil     

For the stuffing

1                    Onion  - chopped finely          

1 bulb              Fennel  - chopped finely         

100 gms           Butter       

200 gms           Breadcrumbs  - fresh white      

2 tbs               Parsley  - chopped    

2 tbs               Dill  - chopped         

125 gms           Prawns  - shelled and chopped  

                     Pepper      

                     Salt          

Method

Heat an oven to 230°C.

To make the stuffing…

In a saucepan, gently cook the onion and fennel in the butter for five minutes until soft, but not coloured.  Then transfer it to a bowl and mix with the breadcrumbs, herbs and prawns.  Season with salt and pepper.

To prepare and cook the sea bass…

Open the sea bass flat on to a table and spread the mixture evenly down the middle of one fillet.  Fold the other fillet over and shape it so the fish looks whole.  Score the skin at 3cm intervals along the top fillet, season and rub with olive oil.

Put the fish in an oiled baking tray and roast in the oven for 45 minutes - basting with olive oil two or three times during cooking.  Serve whole.

Wine recommendations

A white wine.

Conventional

     Lirac blanc

     Riesling

Interesting

     Chablis 1er cru

     Entre-deux-Mers

     Muscadet Sèvre et Maine Sur lie