Spicy Baked Sea Bass

Source : 1st Make The Stuffing By Putting The Breadcrumbs Into A Bowl Then Mix In The Melted Butter And All The Remaining Stuffing Ingredients Blend Well Cove...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : July 2, 2021

Step:

  1. 1st make the stuffing, by putting the breadcrumbs into a bowl then mix in the melted butter and all the remaining stuffing ingredients. Blend well, cover and set aside

  2. Wash and Pat the fish dry and then place into a large dish. Sprinkle with the lime juice and season inside and out with the salt and pepper.

  3. Put in the refrigerator for about an hour to marinate

  4. To make the topping heat the oil in a frying pan then add the onion and garlic. Fry gently until the onion is soft and golden.

  5. Add the chilli and continue cooking for about 3 minutes then stir in the chopped coriander and fish stock plus all the rest of the ingredients

  6. Remove the fish fillets from the marinade and sandwich together with the stuffing. Fasten with skewers or toothpicks

  7. Paul over the oil and any remaining marinade, and scatter the topping mixture over the fish.

  8. Bake in a preheated 1 80C oven for about 20 minutes

  9. Serve garnished with the deep-fried onion rings


Ingredients

  1. 2 kg Seabass or similar fish cleaned scaled and filleted
  2. 2 limes juiced
  3. 2 tablespoons olive oil
  4. deep fried onion rings use for garnish
  5. Staffing
  6. 125 g soft breadcrumbs
  7. 50 g melted butter
  8. 1 tablespoon finely chopped chives
  9. 1 teaspoon finely chopped coriander
  10. 2 teaspoons Worcester sauce
  11. 1 teaspoon basil
  12. 1 teaspoon thyme
  13. 1 small green pepper deseeded and finely chopped
  14. 1/2 grated onion
  15. grated rind and juice of one lime
  16. pinch ground nutmeg (freshly grated is best)
  17. to taste salt and pepper
  18. Topping
  19. 2 tablespoon oil
  20. 1 small onion chopped
  21. 1 garlic clove crushed
  22. 1-2 fresh red chilies deseeded and chopped
  23. 1 tablespoon chopped fresh coriander
  24. 4 tablespoons fish stock - see recipe on this blog

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