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🍽️ Roasted Sea Bass with Nut Butter Spread

385 kcal · 30 min · 4 servings

Roasted Sea Bass with Nut Butter Spread Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat your oven to 180 degrees Celsius using the top and bottom heat setting.
  2. 2. Rinse the sea bass under cold running water. Then pat it completely dry with a kitchen towel.
  3. 3. Score the fish fillets on both sides with five to six shallow cuts. Be careful not to cut all the way through to the skin.
  4. 4. Wash the fennel thoroughly. Remove the tough stalks and cut the vegetable into small cubes.
  5. 5. Set aside a few small pieces of the fennel fronds for later decoration.
  6. 6. Season the inside of the fish fillets with salt and black pepper.
  7. 7. Loosely stuff the hollowed-out fillets with the chopped fennel pieces.
  8. 8. Peel the garlic clove and chop it very finely.
  9. 9. Finely chop the olives and the pine nuts as well.
  10. 10. Mix the chopped ingredients with the butter in a small bowl.
  11. 11. Finally season the butter mixture with a little salt and pepper.
  12. 12. Generously coat the stuffed fish on both sides with the nut-butter mixture.
  13. 13. Spread the remaining fennel onto a baking sheet.
  14. 14. Place the fish on top of the fennel bed on the baking sheet.
  15. 15. Wash the tomatoes and halve them. Arrange them around the fish on the baking sheet.
  16. 16. Place the baking sheet in the preheated oven. Bake the fish for about 35 minutes until it is golden brown.
  17. 17. Remove the fish from the oven. Sprinkle the reserved fennel fronds and fresh chervil over the top.
  18. 18. Serve the dish immediately while warm.

Nutrition per serving