Stuffed Sea Bass
Submitted by beautiful1231
Whole sea bass stuffed with seasoned croutons, fresh mushrooms, basil, and white wine, then baked until the flesh flakes apart. An elegant one-dish seafood dinner.
YIELD
4 servingsPREP
20 minCOOK
40 minREADY
A whole stuffed fish is one of the most impressive things you can pull out of an oven, and this sea bass makes it surprisingly easy.
The stuffing is built from seasoned croutons softened with dry white wine, mixed with fresh mushrooms, basil, parsley, garlic, and a beaten egg to hold it all together. Diagonal slits scored into each side of the fish get packed with stuffing too, so every bite carries that herby, wine-soaked flavor.
Drizzle with olive oil and bake until the flesh is tender and flaky. Serve it whole at the table for maximum drama.
Chef Tips
- Score 3 diagonal slits on each side of the fish and stuff them individually. This helps the fish cook evenly and infuses flavor deep into the flesh.
- Don’t skip the egg in the stuffing. It binds everything together so the filling holds its shape inside the cavity.
- The fish is done when it flakes easily with a fork. Overcooking sea bass dries it out fast, so start checking at the 30 minute mark.
Ingredients
Directions
Mix together all ingredients except sea bass and oil.
Cut 3 diagonal slits on each side of fish.
Place 1 tablespoon stuffing mixture in each slit.
Fill cavity of fish with remaining stuffing mixture.
Place fish in ungreased 12×7 ½×2-inch baking dish .
Drizzle with oil. Bake, uncovered, at 350℉ (180℃) for 30 to 40 minutes or until fish flakes easily with fork.
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