Stuffed Seabass

Name: Stuffed Seabass
Prep time: 57 min
Cook time: 57 min
Total time: 57 min
Yield: 3
Cuisine: Global
Ingredients: 10 each baby potatoes; 70 grams butter; 20 each capers; 1 whole fennel; 5 grams fennel seeds; 3 grams Parsley flat leaf; 3 grams Basil fresh; 3 grams Dill fresh; 3 grams Mint fresh; 2 garlic cloves; 1 lemon; 50 mls olive oil; 2 whole seabass cleaned and gutted head and tail on; 2 steam bags or foil; 200 grams tomato and basil sauce; 200 mls white wine

Stuffed Seabass is a gluten free recipe with 3 servings. One portion of this dish contains roughly 10g of protein, 38g of fat, and a total of 683 calories. This recipe covers 25% of your daily requirements of vitamins and minerals. A mixture of lemon, basil, seabass and gutted head and tail on, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 57 minutes.

Ingredients

Servings:

each baby potatoes 70grams

Parsley flat leaf 3grams

whole seabass cleaned and gutted head and tail on 2

steam bags or foil 200grams

tomato and basil sauce 200mls

white wine

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Seabass. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Mark West Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 13 dollars.