Baked Sea Bass Stuffed with Shellfish

A whole boned sea bass is stuffed with a rich mixture of clams, mussels, shrimp, and herbs, then baked in parchment. The fish steams in its own juices and seafood essence.

Baked Sea Bass Stuffed with Shellfish

A whole boned sea bass is stuffed with a rich mixture of clams, mussels, shrimp, and herbs, then baked in parchment. The fish steams in its own juices and seafood essence.

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Prep Time 45 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 6 servings

Course: Main Dish

Ingredients Method

Ingredients

  

1x2x3x?

Main Ingredients

• 1 dozen clams AND 1 dozen mussels
• 6 medium raw shrimp
• 2 garlic cloves
• 1 small onion
• 2 tablespoons chopped parsley
• Freshly squeezed juice of 1 lemon
• 1/2 cup extra virgin olive oil (120 ml)
• 1/3 cup fine, dry, unflavored bread crumbs (80 ml)
• A 4- to 5-pound whole sea bass, red snapper, or small salmon, boned (2 kg)
• Heavy-weight cooking parchment or foil

Method

 

Instructions

1. Steam clams and mussels until open. Remove meat. Strain and save juices.
2. Shell shrimp and add to bowl. Add shellfish meat, mashed garlic, sliced onion, parsley, lemon juice, oil, crumbs, and filtered juices. Toss well.
3. Preheat oven to 475°F (245°C). Wash and dry boned fish.
4. Place fish on foil/parchment. Stuff with mixture. Pour remaining liquid over. Seal package tightly.
5. Bake 35 to 45 minutes. Rest 10 minutes.
6. Cut foil open and serve directly from the wrapper.

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