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Baked Stuffed Sea Bass With Warm Tomato Vinaigrette

January 27, 2023

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 190Â°C, 375Â°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.

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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