Baked Stuffed Sea Bass With Warm Tomato Vinaigrette

Name: Baked Stuffed Sea Bass With Warm Tomato Vinaigrette Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.
2
Season, then add in the pine nuts and basil and cook for a further 2 min.
3
Stuff both fish with the mix, and place each fish on a separate piece of well-greased foil.
4
Wrap into a tight parcel.
5
Place on a baking tray in a preheated oven 190 C, 375 F, gas mark 5 for 25 min or possibly till cooked.
6
The vinaigrette: whisk together the extra virgin olive oil and balsamic vinegar in a small saucepan.
7
Add in the tomatoes and shallot, season and gently hot through.
8
Check which the fish is cooked; the flesh should be hard and flake easily.
9
Remove from the foil, transfer to an oval plate and spoon the dressing over the top.
10
Garnish with minced basil leaves.
11
NOTES : Stuffed with tomatoes, basil and pine nuts, then baked in foil, the sea bass is moist and full of flavour.

17167

kcal

Calories

1728

Fat

346

Carbs

359

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Baked Stuffed Sea Bass With Warm Tomato Vinaigrette Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Baked Stuffed Sea Bass With Warm Tomato Vinaigrette Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions