Skip to content

Mushroom and Leek Stuffed Seabass

Recipe

Add a touch of richness to your sea bass with leeks, mushrooms and pancetta.

Serves: 1 person   |   Prep time: 20 minutes   |   Cooking time: 30 minutes

British   |   Main

  

Ingredients

  • 170g Cooked Rice
  • 2 Leeks
  • 1 tsp Butter
  • 90g Pancetta
  • 100g Chesnut Mushrooms
  • Sea Salt
  • Freshly Ground Black Pepper
  • Parsley - as much as desired
  • Sage - as much as desired
  • Extra Virgin Olive Oil

  

Method

  1. Slice open the fish and drizzle with olive oil and season with sea salt and freshly ground black pepper.
  2. Melt the butter in a large pan on a medium heat. Chop the leeks and mushrooms, and lightly fry until tender. Add salt and pepper to taste.
  3. Chop the Pancetta. Combine the cooked leeks and mushrooms in a large mixing bowl with the rice and the pancetta. Stir until mixed thoroughly.
  4. Stuff the opened sea bass with the mixture keeping any remaining mixture to one side.
  5. Lightly oil the BBQ grill rack and add the stuffed fish. Turning frequently, until cooked thoroughly. Approximate cooking time is 20 minutes.
  6. Alternatively, wrap in foil and bake in the pre-heated oven at 220oC/Fan 200oC/Gas mark 7 for 25-30 minutes. The fish is cooked thoroughly when reached 72oC and the flesh flakes easily with fork.
  7. Serve on top of the remaining leek and mushroom mixture.
  8. These are guidelines only, as cooking appliances vary.
  9. Garnish with parsley and sage as desired.