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Stuffed Sea Bass 2015-01-28 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.

4 Metro

3 1 3 3

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

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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

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ATTITUDE SALADS

$2.99 ea.

128 - 142 g PRODUCT OF CANADA, SELECTED VARIETIES AVOCADOS 5 PK, PRODUCT OF MEXICO OR PERU RED SWEET PEPPERS 3 PK, PRODUCT OF ONTARIO

1

tomato, sliced

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PEACHES

$3.99 ea.

3 L, PRODUCT OF ONTARIO, CANADA No. 1 GRADE YELLOW PLUMS 1.5 L, PRODUCT OF ONTARIO, CANADA No. 1 GRADE DILL CUKES OR WHITE POTATOES 3 L PRODUCT OF ONTARIO, CANADA No. 1 GRADE FIELD TOMATOES 3 L, PRODUCT OF ONTARIO

ORGANIC TOMATOES ON THE VINE

$3.49 /lb

PRODUCT OF ONTARIO OR MEXICO 7.69/kg

1

onion, finely chopped

1

lemon, peeled and thinly sliced

1/2

chili pepper, chopped

4

fresh coriander stems

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HERBS

3 for $10.00

4" POT ASSORTED VARIETIES 3.99 EA.

flavoured butter

1/4 lb
(115 g)
salted butter (room temperature)

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MARANATHA ALMOND BUTTER

$11.49 ea.

340 g SELECTED VARIETIES

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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MAILLE MUSTARD

$2.99 ea.

235 ml SELECTED VARIETIES

1 Tbsp.
(15 mL)
fresh dill, chopped

pepper

skewer of fingerling potato and grilled asparagus

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PEACHES

$3.99 ea.

3 L, PRODUCT OF ONTARIO, CANADA No. 1 GRADE YELLOW PLUMS 1.5 L, PRODUCT OF ONTARIO, CANADA No. 1 GRADE DILL CUKES OR WHITE POTATOES 3 L PRODUCT OF ONTARIO, CANADA No. 1 GRADE FIELD TOMATOES 3 L, PRODUCT OF ONTARIO

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

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