Fish really is the best. It is light, full of essential oils & fats, very simple to prepare and cook and generally just an all round good place to head if you’re trying to eat clean.
I love meatier fishes like monkfish, cod and sea bass sits up there with sea bream as some of my top favourites in this category. It is very versatile and forgiving and is just the right size to make it perfect for stuffing.
- 2 whole Sea Bass filleted or 4 individual fillets
- 100 grams black pitted Olives
- 100 grams Roasted Red Peppers (from a jar)
- 100 grams Cherry Tomatoes
- 100 grams Feta
- 1 Clove of Garlic
- 1 Whole Lemon
- 1 Tbsp. Olive Oil
- ½ Tbsp. Balsamic Vinegar
Pre-heat oven to 175 degrees Celsius.
This really is so very simple to put together! Firstly roughly chop Olives, Roasted Peppers & Cherry Tomatoes and place in a bowl together – you want them all fairly small as this is going to be stuffed inside the Sea Bass or on top if you have individual fillets.
Peel and grate the Garlic clove into the Olive mixture along with the Zest & Juice of the Lemon. Crumble in 50 grams of Feta and then add in the Olive Oil, Balsamic Vinegar and mix together.
Leave this to allow all the flavours to combine for about 20-30 minutes – if you don’t have time then go ahead and use it right away, but it is better to leave it if you can.
Take a non-stick baking tray and drizzle with Olive Oil and place the Sea Bass fillets on it. You then need to stuff the Sea Bass with the Olive mixture or place it on top of the fillets if you have individual ones. Don’t worry if you have left over filling – this is so nice to go alongside the Sea bass as a salsa/tapenade type side!
Once the Sea Bass are filled you just need to place in the Oven and cook for 25 minutes. Remove from the oven and serve with the remaining filling on top, a large Rocket & Lambs Lettuce Salad & the rest of the crumbled Feta on top!
- You can buy individual Sea Bass fillets from most Supermarkets, but if you want to get whole Sea Bass fillets then you should be able to get these from a Fish Monger – just ask them to fillet them for you!
- This recipe is lovely served with a Rocket Salad and either Giant Cous Cous or Hot Buttery Baby Potatoes!
Meet the Author
My name is Georgie and I LOVE all things food. It marks most occasions and life events in some way for me – family celebrations where a bake off will almost certainly be on the cards, travelling the world to seek out culinary sensational overloads, a night out being wined & dined or just being in my kitchen; my favourite place at home and working those creative muscles.Learn more