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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
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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
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    DOM RESERVE HOT SMOKED FISH OR FISH CAKES

    DOM RESERVE HOT SMOKED FISH OR FISH CAKES

    $5.99 ea.

    FROZEN, 125 - 280 g SELECTED VARIETIES

    PUREPAC WILD ONTARIO PICKEREL FILLETS

    PUREPAC WILD ONTARIO PICKEREL FILLETS

    $12.99 ea.

    FROZEN, 454 g

  • 1
    pack of fresh spinach, washed, stems cut
    You might like:
    Flyer Deal  (1)
    ATTITUDE SALADS 128 - 142 G, SWEET CORN 4 PK, CANADA NO. 1 GRADE FRESH PEAS 400 G, GOLDENBERRIES 200 G

    ATTITUDE SALADS 128 - 142 G, SWEET CORN 4 PK, CANADA NO. 1 GRADE FRESH PEAS 400 G, GOLDENBERRIES 200 G

    $2.49 ea.

    PRODUCT OF CANADA PRODUCT OF ONTARIO PRODUCT OF ONTARIO PRODUCT OF COLOMBIA

  • 1
    tomato, sliced
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    Flyer Deal  (1)
    EGGPLANTS PRODUCT OF ONTARIO GREEN OR YELLOW ZUCCHINI PRODUCT OF ONTARIO JUMBO SWEET GREEN PEPPERS PRODUCT OF CANADA FIELD OR ROMA TOMATOES PRODUCT OF ONTARIO

    EGGPLANTS PRODUCT OF ONTARIO GREEN OR YELLOW ZUCCHINI PRODUCT OF ONTARIO JUMBO SWEET GREEN PEPPERS PRODUCT OF CANADA FIELD OR ROMA TOMATOES PRODUCT OF ONTARIO

    $0.77 /lb

    1.70/kg

  • 1
    onion, finely chopped
  • 1
    lemon, peeled and thinly sliced
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    ORGANIC LEMONS

    ORGANIC LEMONS

    $3.49 ea.

    454 G PRODUCT OF SOUTH AFRICA

    LEMONS 2 LB CLEMENTINES 2 LB

    LEMONS 2 LB CLEMENTINES 2 LB

    $3.99 ea.

    PRODUCT OF ARGENTINA OR SOUTH AFRICA

  • 1/2
    chili pepper, chopped
  • 4
    fresh coriander stems

  • flavoured butter

  • 1/4 lb
    (115 g)
    salted butter (room temperature)
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    Flyer Deal  (1)
    GAY LEA SPREADABLES BUTTER

    GAY LEA SPREADABLES BUTTER

    $3.99 ea.

    227 g SELECTED VARIETIES

  • 1 tsp.
    (5 mL)
    flower of salt
  • 1/2 tsp.
    (3 mL)
    hot pepper flakes
  • 1 Tbsp.
    (15 ml)
    Meaux mustard
  • 1 Tbsp.
    (15 mL)
    fresh dill, chopped
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    SIMPLY ORGANIC SPICES

    SIMPLY ORGANIC SPICES

    $4.99 ea.


  • pepper

  • skewer of fingerling potatoes and grilled asparagus
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    Flyer Deal  (1)
    ONTARIO POTATOES

    ONTARIO POTATOES

    $4.99 ea.

    3 L BASKET 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

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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