Stuffed Sea Bass Or Trout Recipe

Name: Stuffed Sea Bass Or Trout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3-5 lb boned sea bass or trout; 1 pound leeks white part only; 1 medium red onion chopped; 5 cloves garlic chopped; 3 small carrots sliced; dash red pepper flakes; 1 can plum tomatoes drained and chopped; 2 tablespoons fresh thyme; 1 bag cleaned spinach; 1/2 lemon zest and juice; 2 cups dried bread cubes; 1/2 cup milk to soak bread

Servings: persons

1 3-5 lb boned sea bass or trout
1 pound leeks white part only
1 medium red onion chopped
5 cloves garlic chopped
3 small carrots sliced
dash red pepper flakes
1 can plum tomatoes drained and chopped
2 tablespoons fresh thyme
1 bag cleaned spinach
1/2 lemon zest and juice
2 cups dried bread cubes
1/2 cup milk to soak bread

1
Soak bread cubes in milk.
2
Heat saute pan and add splash of olive oil. When the oil dances add leeks, onion, garlic and carrots. Saute for about 4 minutes.
3
Add red pepper flakes and tomatoes, continue cooking. Season with salt and pepper.
4
Add lemon zest and juice.
5
Add spinach and toss until wilted. Add soaked bread. Mix well and taste again for seasoning. Cool to room temperature.
6
Cut butcher's twine (or any old twine) into four 6-8 inch segments and place a few inches apart on work surface.
7
Place bass on top of the twine pieces and open the fish. Salt and pepper fish. Add stuffing to the bottom half of fish. Fold over the other half of fish over the stuffing. Tie twine around the fish.
8
Place in 425 oven for 20-30 minutes or until done.

kcal

Calories

Fat

Carbs

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

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: 1 3-5 lb boned sea bass or trout, 1 pound leeks white part only, 1 medium red onion chopped, 5 cloves garlic chopped, and more.

Yes, Stuffed Sea Bass Or Trout falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Sea Bass Or Trout

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions