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Sunday, December 30, 2012,11:02 PM by
D.Sumithra

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BAKED SEA BASS WITH WILD RICE STUFFING

Serves :
8

Preparation Time :
40 minutes

Cooking Time :
1 hour 15 minutes

Preparation Method :

  • Preheat the oven to 190°C (375°F/Gas 5) and lightly grease a large, shallow ovenproof dish. Thinly slice the fennel, reserving the green fronds.
  • Put the wild rice and stock in a saucepan with 3 tablespoons water and bring to the boil. Simmer for 30 minutes, or until tender, then drain.
  • Heat the butter and olive oil in a large frying pan and gently cook the fennel, onion and garlic for 12-15 minutes, or until softened but not browned.
  • Add the lemon zest, stir in the rice and season with salt and pepper.
  • Put the fish on a chopping board. Stuff the fish with a heaped tablespoon of the fennel mixture and a quarter of the reserved fennel fronds.
  • Spoon the remainder of the cooked fennel into the ovenproof dish and sprinkle with half the oregano.
  • Put the fish on top of the fennel. Brush with extra virgin olive oil, squeeze over the lemon and season well.
  • Sprinkle the remaining oregano over the fish and loosely cover the dish with foil. Bake for 25 minutes, or until it is just cooked through.
  •  Serve with lemon wedges.

INGREDIENTS

  • 2 small fennel bulbs
  • 4 tablespoons wild rice
  • 250 ml fish stock
  • 40 grams butter
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • Grated zest of 1 lemon
  • 2 kg sea bass or white fish, gutted and scaled
  • Extra virgin olive oil
  • 1 lemon, quartered
  • 2 teaspoons chopped oregano
  • Lemon wedges, to serve

7 comments for “Baked Sea Bass with Wild Rice Stuffing”

  • Posted Monday, February 13, 2023 at 5:05:38 AM

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