Sea bass stuffed with fennel and dill

Oranges, fennel and dill add a fantastic fresh flavour to this impressive whole barbecued fish.

Serves: 4

Preparation time:  15 minutes

Cooking time:  20 minutes

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You will need

  • 1½ tablespoons vegetable oil
  • 4 whole sea bass, gutted
  • 2 large oranges, halved and thinly sliced
  • 1 small fennel, thinly sliced
  • 2 shallots, peeled and thinly sliced
  • ½ x 25g pack Sainsbury's fresh dill
  • Green salad, to serve
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Recipe Information

Step by step guide to making Sea bass stuffed with fennel and dill

  1. Preheat the barbecue until the coals are grey, or heat a gas barbecue to medium. 
  2. Cut 4 large squares each of baking parchment and foil. Place the baking parchment on top of the foil, lightly brush with oil and season with salt and freshly ground black pepper.
  3. Cut 3 slits in each side of the fish and stuff with orange slices. Place on the baking parchment.
  4. Mix together the fennel, shallots, dill and remaining orange. Season well, then stuff into the cavities of the sea bass. Fold in the end of the foil and roll up, to form a parcel.
  5. Grill the fish for 20 minutes, turning halfway. Serve with salad.

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Nutritional information for Sea bass stuffed with fennel and dill

Nutritional information for Sea bass stuffed with fennel and dill

Nutrition type per serving
Calories 480 kcal
Total Fat 14.3g
Saturated Fat 2.08g
Salt 0.7g
Sugar 9.6g

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