BAKED SEA BASS STUFFED WITH SHELLFISH
Ask your fishmonger to debone and butterfly the fish for stuffing, keeping the head and tail attached. If wild striped bass or branzino is not available, any meaty, white-fleshed fish may be substituted.
Provided by Paul Greenberg
Categories main course
Time 1h45m
Yield Serves 10
Number Of Ingredients 12
Steps:
- Set a rack in the upper third of the oven. Preheat it to 475 degrees. Soak the clams and mussels for 5 minutes in a large bowl of cold water. Scrub the shells using a stiff brush. Drain. Discard any shellfish that don't shut when tapped. Pull away fibers from the mussels.
- Put the clams, mussels and wine in a large pot, cover and set over high heat. Shake the pan occasionally and remove the shellfish as soon as their shells open. Shell the clams and mussels and place their meat in a bowl. Strain the juices through a paper-towel-lined fine sieve and into the bowl of shellfish. Let soak for 20 minutes.
- Transfer the shellfish to a large bowl. Set the juices aside. Pat the shrimp dry, chop theminto bite-size pieces and add to the bowl of shellfish along with the garlic, onion, parsley, lemon juice, olive oil and bread crumbs. Season all over with salt and pepper and toss gently.
- Line a baking sheet with 2 layers of foil, extending double the length of the pan. Pour some of the shellfish juices on the bottom of the pan and place the fish in the center. Season the inside of the fish with salt and pepper. Stuff it with the shellfish mixture. Moisten the skin side of the fish with some of the remaining shellfish juices. Fold the foil over the fish, crimping the edges to tightly seal it. In the upper third of the oven, roast the striped bass for about 40 to 45 minutes (or the small branzini for 15 to 20 minutes). Let rest for 10 minutes. Cut open the pouch. Remove the fins. Slice the fish across as you would a roast. Top each slice with some of the juices.
Nutrition Facts : @context http, Calories 555, UnsaturatedFat 23 grams, Carbohydrate 9 grams, Fat 29 grams, Fiber 1 gram, Protein 57 grams, SaturatedFat 5 grams, Sodium 935 milligrams, Sugar 1 gram, TransFat 0 grams
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Imam Hussain
[email protected]Overall, I thought this recipe was just okay.
Brenda Osebe
[email protected]This dish was a bit bland for my taste.
Darnesha Harrison
[email protected]I had a hard time finding all of the ingredients for this recipe.
Preleen Nakamura
[email protected]This dish was a bit too fishy for my taste.
GAMING MITHUN
[email protected]I would definitely recommend this recipe to others.
Abdulmajid Tajudeen
[email protected]This dish was a bit time-consuming to make, but it was worth it in the end.
Tirsana Sinjali
[email protected]I loved the combination of flavors in this dish.
Afghanjan Afghan
[email protected]This recipe is a great way to elevate a simple fish dish.
Steve Swisz
[email protected]I'm not a huge fan of fish, but I really enjoyed this dish.
Thembalethu Jeke (Slagga)
[email protected]I made this dish for a dinner party and everyone loved it! It was a great way to impress my guests.
Nirjal Cdy
[email protected]This recipe was a great way to use up leftover shellfish.
Mb Motiyar
[email protected]I found the instructions a bit confusing, but the dish turned out great in the end.
Camir ZakiH
[email protected]This dish was a bit too salty for my taste.
Maryam Barnes
[email protected]I was a bit hesitant to try this recipe, but I'm so glad I did! The fish was moist and flaky, and the stuffing was packed with flavor.
Imran Majeed
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
tired zoomer
[email protected]I'm not usually a fan of fish, but this dish was amazing! The stuffing was perfectly balanced and the fish was cooked to perfection.
Tlaleng Ayesha Mofokeng
[email protected]The sea bass turned out great! I especially loved the crispy skin.
Hapture Elvis
[email protected]This baked sea bass was a real treat! The shellfish stuffing was incredibly flavorful, and the fish itself was cooked perfectly. I'll definitely be making this again.