For a celebratory occasion such as Christmas or New Year, a whole stuffed and roasted fish makes a really fabulous table centrepiece. Or you could serve it as an old-fashioned fish course before the main. You can even scale this recipe down and roast a 300-400g fish for one person. Ask your fishmonger (nicely!) to bone the fish like a kipper, which will allow you to get a bit more stuffing in.
Prep time: 10 minutes | Cooking time: 50 minutes
SERVES
Six
INGREDIENTS
- 1 sea bass weighing 2-2.5kg, boned as above
- Olive oil for brushing
For the stuffing
- 1 medium onion, peeled and finely chopped
- 1 small fennel bulb, finely chopped
- 100g butter 200g fresh white breadcrumbs
- 2 tbsp chopped parsley
- 2 tbsp chopped dill
- 100-150g cooked shellfish such as crab, lobster or prawns, chopped; or 6 raw oysters, chopped
METHOD
- Preheat the oven to 230C/210C fan/Gas 8.
- In a saucepan, gently cook the onion and fennel in the butter for four to five minutes until soft, but not coloured.
- Transfer to a bowl and mix with the breadcrumbs, herbs and shellfish. Season with salt and pepper.
- 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.
- Transfer to an oiled baking tray and roast in the oven for 45 minutes, basting with olive oil two or three times during cooking. Serve whole.
December 12, 2020 at 01:00PM
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Herb roasted stuffed sea bass recipe - Telegraph.co.uk
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Herb
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