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Receta Baked Stuffed Sea Bass With Warm Tomato Vinaigrette

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Raciónes: 2


Cost per serving $10.32 view details
  • 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


  1. 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.
  2. Stuff both fish with the mix, and place each fish on a separate piece of well-greased foil. Wrap into a tight parcel.
  3. Place on a baking tray in a preheated oven 190 C, 375 F, gas mark 5 for 25 min or possibly till cooked.
  4. 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.
  5. 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.
  6. NOTES : Stuffed with tomatoes, basil and pine nuts, then baked in foil, the sea bass is moist and full of flavour.


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%
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