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Stuffed Sea Bass https://www.metro.ca/userfiles/image/recipes/bar-farci-10103.jpg PT20M PT30M PT50M
Flavoured butter: Mix all the ingredients and set aside.Using a knife, make a lengthwise incision, on either side of the main artery of the fish, from head to tail.Cut off and remove the extremities.Open the fish up as if it were a book and remove as many bones as possible.Coat the inside skin of the fish with half the flavoured butter.Spread the spinach leaves and pieces of cheese inside the cavity.On one side (filet) only, add the pieces of tomato, chopped onion and lemon.Sprinkle with the chili and coriander.Re-seal to reconstruct the fish.Spread the remaining butter in the centre of a piece of aluminum foil about twice the length of the fish.Placed the stuffed fish in the centre so that it is completely enveloped by the butter when the foil is folded.Sprinkle with white vermouth.Close up the aluminium foil like a parcel.Place the foil-wrapped fish on a well-heated grill and cook (15 to 20 minutes) on each side.Open up the foil and enjoy with the skewer of fingerling potatoes and grilled asparagus as a side dish.
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3-4 lb (1 1/2-2 kg) whole sea bass scaled 1 pack of fresh spinach, washed, stems cut 1 tomato, sliced 1 onion, finely chopped 1 lemon, peeled and thinly sliced 1/2 chili pepper, chopped 4 fresh coriander stems
Stuffed Sea Bass

Stuffed Sea Bass

Rate this recipe
1 Vote
4
servings
0:20
Preparation
0:30
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 3-4 lb
    (1 1/2-2 kg)
    whole sea bass scaled
  • 1
    pack of fresh spinach, washed, stems cut
  • 1
    tomato, sliced
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  • 1
    onion, finely chopped
  • 1
    lemon, peeled and thinly sliced
  • 1/2
    chili pepper, chopped
  • 4
    fresh coriander stems
  • flavoured butter

  • 1/4 lb
    (115 g)
    salted butter (room temperature)
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    NATREL ORGANIC BUTTER

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    250 g, SALTED


  • 1 tsp.
    (5 mL)
    flower of salt
  • 1/2 tsp.
    (3 mL)
    hot pepper flakes
  • 1 Tbsp.
    (15 ml)
    Meaux mustard
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    MAISON ORPHÉE ORGANIC MUSTARD

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    SELECTION KETCHUP

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  • 1 Tbsp.
    (15 mL)
    fresh dill, chopped

  • pepper

  • skewer of fingerling potato and grilled asparagus
Imprimer ma sélection

Preparation

Flavoured butter: Mix all the ingredients and set aside.

Using a knife, make a lengthwise incision, on either side of the main artery of the fish, from head to tail.

Cut off and remove the extremities.

Open the fish up as if it were a book and remove as many bones as possible.

Coat the inside skin of the fish with half the flavoured butter.

Spread the spinach leaves and pieces of cheese inside the cavity.

On one side (filet) only, add the pieces of tomato, chopped onion and lemon.

Sprinkle with the chili and coriander.

Re-seal to reconstruct the fish.

Spread the remaining butter in the centre of a piece of aluminum foil about twice the length of the fish.

Placed the stuffed fish in the centre so that it is completely enveloped by the butter when the foil is folded.

Sprinkle with white vermouth.

Close up the aluminium foil like a parcel.

Place the foil-wrapped fish on a well-heated grill and cook (15 to 20 minutes) on each side.

Open up the foil and enjoy with the skewer of fingerling potatoes and grilled asparagus as a side dish.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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