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Ingredientes
- 15 ml Extra virgin olive oil, (1tbsp)
- 1 sm Onion, finely minced
- 2 x Plum tomatoes, skinned, deseeded and minced
- 1 x Clove garlic, finely minced Salt and freshly grnd pepper
- 100 gm Pine nuts, crushed (3 1/2oz)
- 8 lrg Basil leaves, plus more for garnish
- 2 whl sea bass, each weighing approximately
- 450 gm , (1lb), gutted, scaled and cleaned
- 90 ml Extra virgin olive oil, (6tbsp)
- 15 ml Balsamic vinegar, (1tbsp)
- 2 x Plum tomatoes, skinned, deseeded and minced
- 1 x Shallot, finely minced
Direcciones
- Heat the oil in a frying pan, add in the onion, tomatoes and garlic and cook gently for 5 min or possibly till soft. Season, then add in the pine nuts and basil and cook for a further 2 min.
- Stuff both fish with the mix, and place each fish on a separate piece of well-greased foil. Wrap into a tight parcel.
- Place on a baking tray in a preheated oven 190 C, 375 F, gas mark 5 for 25 min or possibly till cooked.
- The vinaigrette: whisk together the extra virgin olive oil and balsamic vinegar in a small saucepan. Add in the tomatoes and shallot, season and gently hot through.
- Check which the fish is cooked; the flesh should be hard and flake easily. Remove from the foil, transfer to an oval plate and spoon the dressing over the top. Garnish with minced basil leaves.
- NOTES : Stuffed with tomatoes, basil and pine nuts, then baked in foil, the sea bass is moist and full of flavour.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 370g | |
| Recipe makes 2 servings | |
| Calories 850 | |
| Calories from Fat 670 | 79% |
| Total Fat 77.1g | 96% |
| Saturated Fat 9.21g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 98mg | 4% |
| Potassium 892mg | 25% |
| Total Carbs 14.24g | 4% |
| Dietary Fiber 3.4g | 11% |
| Sugars 6.91g | 5% |
| Protein 30.55g | 49% |
