Baked Stuffed Fish

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Baked Stuffed Fish
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Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
345
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie345 kcal(16 %)
Protein16.33 g(17 %)
Fat21.15 g(18 %)
Carbohydrates29.76 g(20 %)
Sugar added0 g(0 %)
Roughage4.05 g(14 %)
Vitamin A113.33 mg(14,166 %)
Vitamin D0 μg(0 %)
Vitamin E0.26 mg(2 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.12 mg(11 %)
Niacin4.96 mg(41 %)
Vitamin B₆0.45 mg(32 %)
Folate35.31 μg(12 %)
Pantothenic acid0.53 mg(9 %)
Vitamin B₁₂0.16 μg(5 %)
Vitamin C41.46 mg(44 %)
Potassium941.15 mg(24 %)
Calcium44.21 mg(4 %)
Magnesium54.69 mg(18 %)
Iron1.69 mg(11 %)
Zinc0.64 mg(8 %)
Saturated fatty acids5.79 g
Cholesterol42.03 mg

Ingredients

for
4
Ingredients
4 cups roasting potatoes (peeled and diced)
2 prepared Sea bass (roughly 1kg), gutted
¼ cup olive oil
1 handful parsley (roughly chopped)
2 Limes (juiced, plus 2 limes, halved)
cup butter
How healthy are the main ingredients?
potatoolive oilparsleyLime

Preparation steps

1.
Preheat the oven to 200°C (180 fan) | 400°F | gas 6.
2.
Parboil the potato in a large saucepan of salted, boiling water for 10 minutes. Drain and allow to cool to one side.
3.
Butterfly the sea bass with a sharp knife (you can ask your fishmonger to do this for you). Drizzle half of the olive oil inside the fish and stuff with half the parsley. Season the insides well. Make a few diagonal slashes in the skin of the fish. Rub the rest of the olive oil and parsley into the slashes.
4.
Season the fish well and sit in a roasting tray. Pour over half the lime juice. Roast for 30 minutes uncovered. Remove the fish from the oven and cover well with aluminium foil.
5.
Melt the butter in a large frying pan set over a moderate heat. Add the diced potato once the butter stops foaming. Sauté for 4-5 minutes until golden brown in colour all over, tossing and stirring frequently.
6.
Drizzle the roast sea bass with the rest of the lime juice. Carefully lift onto serving platters and serve the sautéed potatoes on top and around. Tie the lime halves in rinsed pieces of muslin and serve on the side.