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Stuffed Sea Bass

Stuffed Sea Bass recipe image
This elegant yet approachable dish features a whole sea bass stuffed with a fragrant mixture of seasoned croutons, garlic, and fresh herbs. The stuffing adds a delightful textural contrast to the tender, flaky white fish, while the olive oil and white wine infusion ensures every bite is moist and aromatic. Perfect for a special weeknight dinner or a casual weekend gathering, this recipe brings restaurant-quality flavor to your home kitchen. The combination of parsley and basil brightens the rich flavors of the fish, making it a satisfying main course that feels both comforting and sophisticated.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 388.4
Description
This elegant yet approachable dish features a whole sea bass stuffed with a fragrant mixture of seasoned croutons, garlic, and fresh herbs. The stuffing adds a delightful textural contrast to the tender, flaky white fish, while the olive oil and white wine infusion ensures every bite is moist and aromatic. Perfect for a special weeknight dinner or a casual weekend gathering, this recipe brings restaurant-quality flavor to your home kitchen. The combination of parsley and basil brightens the rich flavors of the fish, making it a satisfying main course that feels both comforting and sophisticated.
Ingredients
  • 1 cup Seasoned croutons
  • 1 cup Sliced fresh mushrooms
  • 1/2 cup Dry white wine
  • 1 tablespoon Chopped fresh parsley
  • 1 tablespoon Chopped fresh basil
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1 Clove Garlic, finely chopped
  • 1 Egg
  • 1 Dressed Sea bass (about 2 lb)
  • 1/2 cup Olive oil
Directions
  1. 1
    Preheat oven to 350F (175C).
  2. 2
    In a medium bowl, crush the seasoned croutons coarsely with your hands or in a food processor until they resemble coarse breadcrumbs.
  3. 3
    Add the chopped garlic, parsley, basil, salt, pepper, and egg to the crouton mixture. Stir until well combined. If the mixture is too dry, add a splash of white wine to bind it.
  4. 4
    Clean the sea bass thoroughly, removing any scales and entrails. Pat the fish dry with paper towels, both inside and out.
  5. 5
    Using a sharp knife, cut three diagonal slits on each side of the fish, about 1/2 inch deep.
  6. 6
    Stuff the remaining crouton mixture firmly into the cavity of the fish.
  7. 7
    Fill each of the diagonal slits with about 1 tablespoon of the stuffing mixture, pressing it gently into the cuts.
  8. 8
    Place the stuffed sea bass in an ungreased 12x7 1/2x2-inch baking dish.
  9. 9
    Drizzle the olive oil evenly over the fish and the stuffing. Pour the dry white wine into the bottom of the baking dish around the fish.
  10. 10
    Bake uncovered for 30 to 40 minutes, or until the fish flesh is opaque and flakes easily with a fork.
  11. 11
    Let the fish rest for 5 minutes before serving. Spoon any pan juices over the fish before plating.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 388.4kcal
% Daily Value *
Total Fat 34.1g53%
Saturated Fat 5.0g25%
Cholesterol 46.6mg16%
Sodium 4957.6mg207%
Total Carbohydrate 11.1g4%
Dietary Fiber 2.1g9%
Sugars 2.8g
Protein 5.0g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: sea bass, stuffed fish, baked seafood, whole fish, garlic herb stuffing, crouton stuffing, dinner party, easy seafood, white wine, olive oil, fresh herbs, parsley, basil, mushrooms, oven baked, healthy dinner, gluten free option, seafood recipe
Read it online: https://www.chefs-mate.com/recipe/stuffed-sea-bass/