Seabass baked in spinach

seabass baked in spinach

Seabass baked in spinach

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This seabass baked in spinach garnished with quartered orange slices.
Servings: 4
Calories: 292
Prep Time 30 minutes
Cook Time 30 minutes


  • 1 seabass weighing about 1 1/2 lb, cleaned and gutted
  • 9 oz spinach
  • 2 shallots chopped
  • 1/4 pint dry white wine
  • 3 orange slices quartered, to garnish

for the stuffing

  • 2 oz fresh breadcrumbs
  • 1/2 oz butter melted
  • 2 tablespoons chopped chervil
  • 1 tablespoon chopped tarragon
  • 1 tablespoon chopped basil
  • 1 tablespoon lemon
  • juice salt and pepper


  • Mix the stuffing ingredients together, seasoning with salt and pepper to taste, and use to stuff the fish cavity.
  • Put the spinach in a colander in a bowl and pour over boiling water. Drain thoroughly. Wrap the stuffed seabass in the blanched spinach, leaving the head and tail exposed.
  • Sprinkle the shallots over the base of a gratin dish and place the fish on top. Pour over the wine. Cover with foil and cook in the oven for 30 minutes.
  • Transfer to a warmed serving dish and garnish with quartered orange slices.
  • The seabass should be really fresh. In choosing it you should look for firmness of flesh, brightness of eye and gleaming skin with its beautiful markings.
Calories: 292 kcal
Carbohydrates: 19 g
Protein: 34 g
Fat: 8g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 144 mg
Sodium: 273 mg
Potassium: 932 mg
Fiber: 4 g
Sugar: 3 g
Vitamin A: 6346 IU
Vitamin C: 30 mg
Calcium: 122 mg
Iron: 5 mg
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