Seabass with almonds2012-06-25
- Servings : 4
- Prep Time : 15m
- Cook Time : 30m
- Ready In : 45m
Many years ago I was looking for a light recipe to prepare for Christmas Eve’s dinner and I stumbled upon this incredible recipe on a magazine. I tried it and it was love at first sight. It’s simple, light and delicious, isn’t it enough? The difficult part in this recipe is to fillet the fish, but if you have a trusted fishmonger, he will certainly do it for you.
the rest will take few minutes, few ingredients, and the result is totally astonishing! (Try this recipe when you invite someone over and everyone will think you are a the best cook ever!)
- 2 sea-bass or 4 fillet(1 fillet per person)
- 90gr almond meal
- 30gr butter (room temp.)
- 3 slices of bread soaked in water
- 1/2 glass of white wine
- olive oil, salt, pepper and a garlic clove
Pre-heat the oven to 190° (400F) Fillet the fish, or ask your fishmonger to do that, you also need to remove the scales from the fish skin, wash it and pat it dry.
In a food processor, or in a bowl, mix together the almond meal, the butter and parsley, season with salt and pepper.
Divide the mixture in two, and spread it on two fillets. Cover with the other two fillets, to reshape the fish. Tie the fish with a kitchen string, and put both on a baking tray lightly greased and add the garlic clove.
Cook the fish for 5 minutes then add the wine. Continue cooking the fish for about 30/35min. sprinkling fish stock or water on top if it becomes too dry.
Take the fish out if the oven and serve a fillet per person with some of the stuffing.