This seabass with almonds is a different yet delicious way to enjoy baked fish.
Many years ago I was looking for a nice recipe for Christmas Eve’s dinner and I stumbled upon this seabass with almonds recipe on a magazine. I tried it immediately and it was love at first sight.
Since it’s so simple, light and delicious, it’s the perfect recipe when you have guests. The only difficult part in this recipe is to fillet the fish, however if you have a trusted fishmonger, he will certainly do it for you. The rest will only take a few minutes and very few ingredients. The real show-stopper for everyone who enjoy eating fish, and for those who don’t… it’ll be!
Seabass with almonds: health facts
Fish is very healthy but this recipe brings its nutrients to a whole different level. Since the filling is made out of almonds you’ll get the omega-3s from the fish and the other good fats (PUFAs – polyunsaturated fatty acids). Almonds also contains a lot of fibers (use almonds with skin on to get even more).
This recipe is a boost for your cardiovascular system along with your gut microbiome. You can substitute butter for oil, but this won’t actually make a big difference, since you’re only gonna be using 30gr. of butter and the recipe will serve 4.
Seabass with almonds: meal ideas
If you want to use this recipe for a festive meal, you could pair it with spaghetti with mussels or maybe a pasta with mullet sauce. Simmered squid could be served with crostini for a small appetizer, and as a side you could serve stir-fried artichokes or one of my simple vegetable side dishes.
The dessert could be a lemon jam and meringue tart.
- 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
- extra virgin 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.