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Sea Bass With Pine Kernels

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Ingredients
  Whole sea bass 3 1⁄2 Pound, prepared and gutted (1.6 Kg)
  Pine kernels 4 Ounce, toasted (100 Gram)
  Canned anchovy fillets 2 Ounce, drained (50 Gram, 1 Can)
  Chopped fresh parsley 30 Milliliter (2 Level Tablespoon)
  Chopped fresh basil leaves 15 Milliliter (1 Tablespoon)
  Grated lemon rind 2 Teaspoon (Leveled)
  Freshly squeezed lemon juice 15 Milliliter (1 Tablespoon)
  Fruity olive oil 30 Milliliter (2 Tablespoon)
  Freshly ground black pepper To Taste
  Cos lettuce leaves/Oak leaf lettuce leaves 8
Directions

1. Wash and dry the fish using kitchen paper. Pierce the eyeballs with a metal skewer. Using a sharp knife slash the fish four times crosswise at intervals on each side.
2. To toast the pine kernels spread them on a heatproof plate and microwave on HIGH, uncovered, for 4 minutes, stirring from edges towards centre halfway through cooking time.
3. Put the toasted pine kernels and anchovy fillets into a food processor or blender and process briefly to chop them roughly and blend them. Add the parsley, basil, lemon rind and juice and process again breifly to form a coarse paste.
4. Use the paste to stuff each of the 8 slashes and use any remaining to fill the gut cavity.
5. Place the fish on a large oval heatproof plate and pour over the olive oil. Season with black pepper. Cover loosely with cling film and microwave on HIGH for 12 minutes, turning the fish over halfway through cooking time.
6. Remove the cling film, tuck the lettuce leaves around the fish in a 'cradle' and tent with foil for 1-2 minutes. Remove the foil and serve whole.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Microwaving
Ingredient: 
Fish
Interest: 
Gourmet, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
50 Minutes
Servings: 
7

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