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

Calories

592.1

kcal / serving

1184.2 kcal total

Carbs

14.1g

per serving

28.2 g total

Fat

42.3g

per serving

84.6 g total

Protein

39.2g

per serving

78.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Soft Brown Sugar

CondimentsSauces

tsp

Dairy

For chutney

For leeks

For spinach

Fruits

piece

Lime

Halved

0.5

piece

Orange

Juice only

NutsSeeds

handful

Mixed Fresh Herbs

Chopped parsley, basil, chervil, and thyme

0.5

tsp

Ground Ginger

tsp

Salt

To taste

tsp

Black Pepper

To taste

OilsFats

tsp

Olive Oil

Drizzle

Seafood

piece

Sea Bass

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

Vegetables

stalk

Rhubarb

Roughly chopped

piece

Leek

Chopped into thick pieces

100

Spinach

Washed

Method

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.