Whole Roasted Sea Bass Stuffed with Lime and Herbs with Sweet and Sour Chutney

Roasted whole sea bass served with sautéed leeks, wilted spinach, and a tangy sweet and sour rhubarb chutney.

Healthy Dinner Seafood High Protein Roasted

Estimated Nutrition

	Per Serving	Total
Calories	592.1 kcals	1184.2 kcals
Carbohydrates	14.1 grams	28.2 grams
Fat	42.3 grams	84.6 grams
Protein	39.2 grams	78.4 grams

Cook Time

25 mins

Produces

2 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

1
tsp

Soft Brown Sugar

CondimentsSauces

2
tsp

Red Wine Vinegar

Dairy

25
g

Butter

For chutney

25
g

Butter

For leeks

25
g

Unsalted Butter

For spinach

Fruits

2
piece

Lime

Halved

0.5
piece

Orange

Juice only

NutsSeeds

1
handful

Mixed Fresh Herbs

Chopped parsley, basil, chervil, and thyme

0.5
tsp

Ground Ginger

1
tsp

Salt

To taste

1
tsp

Black Pepper

To taste

OilsFats

1
tsp

Olive Oil

Drizzle

Seafood

1
piece

Sea Bass

Whole, gutted, descaled, fins removed, slashed at 2.5cm intervals

Vegetables

2
stalk

Rhubarb

Roughly chopped

1
piece

Leek

Chopped into thick pieces

100
g

Spinach

Washed

Steps

Preheat the oven to 200°C.
Rub the fish with salt, pepper, and stuffing of mixed herbs.
Drizzle with olive oil and lime juice, placing lime halves around the fish.
Roast the fish in the oven for 20 to 25 minutes.
Simmer rhubarb, orange juice, vinegar, ginger, and sugar in melted butter for 10 minutes.
Sauté chopped leeks in melted butter until lightly browned and season.
Steam spinach in a covered pan with melted butter for 1 minute until wilted.
Plate the spinach and leeks, top with the fish, and serve chutney on the side.