Seabass baked in spinach
This seabass baked in spinach garnished with quartered orange slices.
Ingredients
- 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
Instructions
- 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