Stuffed Sea Bass Fillets
This sea bass recipe offers a delightful blend of flavors and textures, with succulent fillets enveloping a savory mix of spinach and creamy ricotta. Infused with zesty lemon slices and juicy tomatoes, each bite is a burst of freshness and brightness. Baked to perfection in a cozy foil parcel, this dish promises a wholesome and satisfying meal that pairs impeccably with tender new potatoes and vibrant broccoli.
— Constant Cookbook
Ingredients
- 4 Sea Bass Fillets (2 skinned)
- 75g of Frozen Spinach
- 50g of Ricotta Cheese
- 1 tomato sliced
- 1 lemon sliced
- grated nutmeg
- pinch of cracked black pepper
- pinch of sea salt
Instructions
- Preheat oven to 200C/180C fan/Gas Mark 6
- Skin 2 of the fillets, place the un-skinned fillets on two pieces of non stick tinfoil
- Mix together the Spinach, Ricotta and grate nutmeg over the mix, spread the mixture across the two fillets
- Slice the lemon and tomato and place alternately down the spinach mixture, lightly season with salt and pepper place the skinned fillet on top and wrap tightly into a parcel
- Place both parcels into the oven for 20-25mins and serve with new potatoes, and broccoli
Yield
Serves 2
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