Sea bass stuffed with nuts and herbs
3 servings
50 minutes
Nut and herb stuffed sea bass is an exquisite dish of European cuisine that combines the tenderness of fish with aromatic notes of herbs and almonds. This dish originates from Mediterranean tradition where the freshness of ingredients plays a key role. Sea bass, known for its soft and juicy flesh, is filled with a spicy mixture of lemon zest, parsley, tarragon, and breadcrumbs creating a balance of textures and flavors. Almonds add nutty depth while butter contributes creaminess and richness. Baked in the oven, the fish develops a golden crust and delicate aroma. Perfect for a festive dinner or family gathering, it is served with light vegetable sides or white wine that highlights its refined taste.
1
Clean, gut, and remove the bones from the fish. Wash the lemons, grate the zest, and squeeze the juice. Chop the herbs finely. Mix the zest, herbs, breadcrumbs, juice, and almonds. Stir. Stuff the fish and tie it with a string.
- Sea bass: 3 pieces
- Lemon: 1 piece
- Chopped almonds: 80 g
- Breadcrumbs: 30 g
- Parsley: 50 g
- Tarragon: 50 g
2
Preheat the oven to 180 degrees. Line a baking tray with oiled parchment paper. Place the fish and put the leftovers on and around it. Bake for 25-30 minutes.
- Butter: 60 g
