Roasted slashed fillet of sea bass stuffed with herbs

Name: Roasted slashed fillet of sea bass stuffed with herbs
Ingredients: 4 x 225g/8oz sea bass fillets; 1 handful of mixed herbs (green or purple basil, flat-leaf parsley, thyme), roughly chopped; 1kg/2lb 3oz potatoes, scrubbed; olive oil; 2 cloves of garlic, finely chopped; salt and freshly ground black pepper; 3 knobs of butter; 455g/1lb mixed, preferably wild, mushrooms, torn; 3 lemons; 1 x salsa verde recipe (page 277)

Baked on mushroom potatoes with salsa verde

Not Too Tricky

About the recipe

I cooked this for Tony Blair and the Italian prime minister at the British/Italian summit last year. It went down a treat so I thought I'd put it in the book. This is a really great way to cook sea bass. Try to get the fattest bass fillets you can find. Failing that, royal bream is fantastic cooked this way too.

The Return of the Naked Chef, p156

nutrition per serving

Calories

40%

Fat

64%

Saturates

71%

Sugars

Salt

30%

Protein

104%

Carbs

19%

Fibre

of an adult’s reference intake

Recipe From

Penguin Anniversary Edition: The Return Of The Naked Chef

By Jamie Oliver

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Ingredients

4 x 225g/8oz sea bass fillets

1 handful of mixed herbs (green or purple basil, flat-leaf parsley, thyme), roughly chopped

1kg/2lb 3oz potatoes, scrubbed

olive oil

2 cloves of garlic, finely chopped

salt and freshly ground black pepper

3 knobs of butter

455g/1lb mixed, preferably wild, mushrooms, torn

3 lemons

1 x salsa verde recipe (page 277)

Method

Find the recipe!

For the full recipe, head to page 156 of The Return of the Naked Chef.

Tags

The Return of the Naked Chef Fish Sea bass Potato Salsa Mushroom

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The Return of The Naked Chef

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The Return Of The Naked Chef

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