Christmas Stuffed Sea Bass

Execution Method:

Place a saucepan over medium-high heat and sauté the onion in olive oil for 3–4 minutes until softened. Add the thyme, almonds, rice, nutmeg, cinnamon, salt and pepper. Pour in the water, stir, then add the cranberries and parsley.

Bring to a boil for 2–3 minutes, then remove from the heat. Cover with the lid and set aside for 20 minutes while preparing the fish.

Place the sea bass on a cutting board, belly side down. Using a sharp knife, make a cut along the back of the fish (from head to tail) until you reach the bone, without cutting through the bottom skin.

With the tip of the knife, carefully follow the backbone on both sides, loosening the flesh. Continue gently until the backbone separates from the ribs, keeping the skin and flesh connected at the belly. Once you reach the tail, cut the bone at the joint.

Gently lift the backbone to remove it along with the larger bones. Check for any small bones and remove them with tweezers.

Line a tray with baking paper. Place the fish belly side down, drizzle the inside with olive oil, and season with salt and pepper. Fill with the prepared stuffing and bake in a preheated oven at 180°C for 20–25 minutes.

Serve warm.

This recipe can also be made with:

Red Porgy

Sea Bream