“Stuffed Sea Bass with Spinach”

Stuffed Sea Bass

Ingredients for making the fish

  • 2 large sea bass fillets
  • ½ cup double cream
  • a little grated nutmeg
  • salt and pepper
  • ½ tsp corn flour
  • ½ cup grated Parmesan
  • 100g blue cheese
  • 200g fresh spinach or frozen, thawed
  • 1 tsp lemon juice
  • 20 gms Broccoli
  • 20 gms asparagus
  • 3 nos cherry tomatoes
  • 1 tsp balsamic reduction

Method of making

  • 1. Prepare the spinach sauce: bring the cream to the boil in a medium sized pan, add the grated nutmeg, season with salt and pepper. Let it bubble for a couple of minutes so it thickens and cooks down. Mix the corn flour with a little water and stir into the cream. Add the grated Parmesan, the blue cheese, stir well and cook for a few minutes over low heat.
  • 2. If you are using fresh spinach wash it well and blanch or wilt it in the microwave, squeeze out the moisture and chop quite finely. If frozen, thaw it as much as time allows. Add the spinach to the cream sauce, squeeze in some lemon, stir well, cover and cook for about 15 minutes until the spinach is tender.
  • 3. Preheat the oven to 200C/400F/gas 6. Prepare a baking dish large enough to contain the sea bass fillets slit from the center and stuffed the marinated layer of the spinach into it. laid side by side. Spread a third of the sauce on the bottom, place the fillets on top of it and cover them with the rest of the sauce.

Please Note

  • Bake for 10-12 minutes, depending how large the fillets are. Lift the fillets with the spinach sauce onto plates with a large fish slice. arrange the vegetables and serve hot with the choice of rice or pasta.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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