Save to your scrapbook

    Baked Stuffed Sea Bass with Warm Tomato Vinaigrette

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    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.

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars