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Chestnut and mushroom stuffed sea bass

Delicate sea bass is delicious paired with bold Asian flavours in this healthy fish supper.


For the sea bass
For the sauce
To serve

Preparation method

  1. For the sea bass, preheat the oven to 180C/350F/Gas 4.

  2. Heat the oil in a frying pan over a low heat and fry the spring onions and garlic for 5-6 minutes, or until softened.

  3. Add the mushrooms and butter and cook for a further 3-4 minutes. Season with salt and freshly ground black pepper, then stir in the chestnuts and parsley.

  4. Spoon half of the mixture into the cavity of each sea bass, close the openings and secure with a cocktail stick.

  5. Place the sea bass onto a baking tray and bake in the oven for 15-20 minutes, or until cooked through.

  6. Meanwhile, for the sauce, heat the sugar, soy sauce, sherry, chicken stock, ginger, star anise and chili in a saucepan until boiling. Reduce the heat and simmer for five minutes, then stir in the cornflour mixture until smooth.

  7. To serve, spoon the brown rice onto serving plates and top with the sea bass (or with half a sea bass if serving four people). Spoon over the sauce and garnish with the lime wedges and coriander

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 2-4

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