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Stuffed sea bass

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Origin of dish:  North America
Type of cooking:  Oven
 
Preparation time: 25 minutes
Cooking time: 30 minutes
 
Ingredients (serves 4):

    Stuffing :
    2 tablespoon butter
    2 tablespoon diced shallot
    2 tablespoon pepper
    1 peeked tomato, seeded and chopped
    1 tablespoon of finely cut parsley
    Salt, black pepper

    1 sea bass
    4 tablespoons melted butter
    1 peeled and diced onion
    1 pepper
    1 bunch dill
    100ml dry vermouth
    1 tablespoon lemon juice
    Salt, black pepper

Method:

Stuffing :
Melt butter in a frying pan, add shallots.
Put to one side.
Add tomato, parsley and salt, mix well.
Preheat oven to 375°F(200°C).

Wash fish under cold running water, dry with paper towels.
Stuff the fish, tie with string.
Grease an oven dish with 2 tablespoons butter, add fish and surround with slices of onion, pepper and sprigs of dill.
Combine the remaining butter, vermouth and lemon juice, pour over fish.
Bring to the boil and add salt and pepper.
Cook in oven for 30 minutes, keep moist by sprinkling with water every 8 minutes.
The fish is ready when it is firm to the touch and the flesh falls away easily.
Advice: Try replacing the sea bass with pollack, coley or trout.
Recommended Wine : Sauterne

User comments

 
another free recipe every day






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