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    Baked Stuffed Sea Bass with Warm Tomato Vinaigrette

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    Baked Stuffed Sea Bass with Warm Tomato Vinaigrette

    Stuffed with tomatoes, basil and pine nuts, then baked in foil, the sea bass is moist and full of flavour.

    • Preparation time: 20 minutes
    • Cooking time: 30 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 2


    • 1 small onion, finely chopped
    • 1 clove garlic, finely chopped
    • Salt
    • Freshly ground black pepper
    • 100g pine nuts, crushed
    • 8 large basil leaves, plus more for garnish
    • 2 whole sea bass, each weighing approximately 450g, gutted, scaled and cleaned
    • 1 tbsp olive oil
    • 2 plum tomatoes, skinned, deseeded and chopped
    • The vinaigrette
    • 6 tbsp olive oil
    • 1 tbsp balsamic vinegar
    • 2 plum tomatoes, skinned, deseeded and chopped
    • 1 shallot, finely chopped


    1. Heat the oil in a frying pan, add the onion, tomatoes and garlic and cook gently for 5 minutes or until soft. Season, then add the pine nuts and basil and cook for a further 2 minutes.
    2. Stuff both fish with the mixture, and place each fish on a separate piece of well-greased foil. Wrap into a tight parcel.
    3. Place on a baking tray in a preheated oven 190ºC, gas mark 5 for 25 minutes or until cooked.
    4. The vinaigrette: whisk together the olive oil and balsamic vinegar in a small saucepan. Add the tomatoes and shallot, season and gently warm through.
    5. Check that the fish is cooked; the flesh should be firm and flake easily. Remove from the foil, transfer to an oval plate and spoon the dressing over the top. Garnish with chopped basil leaves.

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