Sea Bass is a fish that needs very little when it comes to cooking technique and flavour additions. A simple recipe that highlights this fish's flavour is the best way to go when cooking this delicate white fish. 

This seabass involtini recipe is ideal for anyone who is looking for a flavour-packed and utterly delicious meal. While it's a relatively simple and easy recipe to make, this dish is perfect for anything from a light lunch to a lush dinner party. This recipe serves four, however, you can adjust the ingredients to your suiting.

You can either fillet the fish yourself, or else you could ask the fishmonger to prepare it for you – saving you the intimidating process of cleaning and deboning the fish yourself.

Ingredients 

2 Filleted Sea Basses (one fillet per portion)

4 Medium-Sized Mediterranean Red Prawns

1 Small Packet Of Pine Nuts

2 Tomatoes

2 Medium-Sized Garlic Cloves

1 Lemon

Fresh Mint

Handful Basil

Olive Oil

Parsley

Salt & Pepper

 

Directions

Step 1

Start off by chopping the tomatoes into small pieces. Finely chop the garlic cloves, basil and mint. Add mixture to the tomatoes.

Step 2

Deshell and clean the prawns. Cut them into small pieces and add to the tomato and herb mixture. Pour in some olive oil and the juice of one freshly squeezed lemon, mix well. Oven-roast the pine nuts until golden and set on the side.

Step 3

Place the sea bass fillets skin down on a baking sheet and season well with salt and pepper. 

Add the tomato and prawn mixture, along with some pine nuts to the fillets – do not overfill the fish. Gently roll each fillet and seal with a toothpick. 

Step 4

Bake in a preheated oven for 20 to 30 minutes at 180 degrees. 

Garnish with parsley and a slice of lemon.

Serving Suggestions

This dish pairs well with oven-roasted or boiled baby potatoes, baked root vegetables or with a light salad made from spinach or rocket leaves. 

Recipe by Nicky Diacono

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