0
(0)
CATEGORY CUISINE TAG YIELD
Grains Sami Waitrose1 2 Servings

INGREDIENTS

15 Olive oil, 1tbsp
1 Onion, finely chopped
2 Plum tomatoes, skinned
deseeded
and chopped
1 Clove garlic, finely chopped
Salt and freshly ground
pepper
100 g Pine nuts, crushed 3 1/2oz
8 Basil leaves, plus more for
garnish
2 Whole sea bass, each
weighing
approximately
450 G, 1lb gutted
scaled and cleaned
90 Olive oil, 6tbsp
15 Balsamic vinegar, 1tbsp
2 Plum tomatoes, skinned
deseeded
and chopped
1 Shallot, finely chopped
minutes or until cooked.

INSTRUCTIONS

Heat the oil in a frying pan, add the onion, tomatoes and garlic and
cook gently for 5 minutes or until soft. Season, then add the pine
nuts and basil and cook for a further 2 minutes.  Stuff both fish with
the mixture, and place each fish on a separate  piece of well-greased
foil. Wrap into a tight parcel.  Place on a baking tray in a preheated
oven 190°C, 375°F, gas mark 5  for  The vinaigrette: whisk together
the olive oil and balsamic vinegar in  a small saucepan. Add the
tomatoes and shallot, season and gently warm  through.  Check that the
fish is cooked; the flesh should be firm and flake  easily. Remove from
the foil, transfer to an oval plate and spoon the  dressing over the
top. Garnish with chopped basil leaves.  Converted by MC_Buster.  NOTES
: Stuffed with tomatoes, basil and pine nuts, then baked in  foil, the
sea bass is moist and full of flavour.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Never give the devil a ride — he will always want to drive.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 872
Calories From Fat: 358
Total Fat: 42.2g
Cholesterol: 160.6mg
Sodium: 435.4mg
Potassium: 2016.1mg
Carbohydrates: 43.8g
Fiber: 8.9g
Sugar: 18.9g
Protein: 83.9g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?