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
Recipe Information
Step by step guide to making Sea bass stuffed with fennel and dill
- Preheat the barbecue until the coals are grey, or heat a gas barbecue to medium.
- 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.
- Cut 3 slits in each side of the fish and stuff with orange slices. Place on the baking parchment.
- 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.
- 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 |
This recipe is:
- No gluten products
- No egg products
- No dairy products
- No nut products
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