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Home James Martin Recipes > Stuffed Sea Bass

Stuffed Sea Bass with Onions, Herbs and Honey


2 Large white onions, peeled and sliced

2 Cloves of garlic, peeled and sliced

Virgin olive oil

2 tbsp runny honey

Dash of white wine vinegar

1lb of whole sea bass

1 bay leaf

1 sprig of rosemary

1 sprig of thyme

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The Denby James Martin Large Platter is perfect for serving this dish.

Stuffed Sea Bass with Onions, Herbs and Honey


Preheat the oven to 190C/350F/Gas 5.

Heat a little oil in a pan and fry off the onion and garlic.

Add the honey and white wine vinegar and cook until golden brown. Season and allow to cool.

Score the fish with a knife and season generously with salt and pepper. Drizzle with olive oil and run into the skin.

Stuff the bass with the onions and herbs and transfer to a greased baking tray. Roast in the oven for about 20 minutes.

Remove and serve on the Large Platter with a dressed salad.

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