Sea bass Stuffed with Seafood

Name: Spigola Imbottita di Frutti di Mare
Cook time: 45 min
Yield: 4 porzioni
Cuisine: Italiana
Ingredients: Ingredienti per 4 persone; 1 spigola di circa 1 kg; 70 g di gamberetti sgusciati 1 seppiolina; 1 piccolo calamaro; 200 g di frutti di mare; 1 alice fresca aglio prezzemolo aceto; olio extravergine d’oliva; sale e pepe

Spigola Imbottita di Frutti di Mare

Sea bass whole stuffed with molluscs, small shrimp and seafood, baked in the oven with garlic, parsley and vinegar.

4 servings

Easy

There sea bass stuffed with seafood is a main course A complete and spectacular fish dish, designed to bring a hearty dish to the table without resorting to elaborate sauces. Cooking the fish whole protects the flesh and allows the filling to flavor it from within, while the vinegar adds a lively note to the dressing with oil, garlic, and parsley. The result alternates the delicacy of the sea bass to the liveliest consistency of small shrimp, cuttlefish, squid, and seafood. The technique requires careful attention, especially when reassembling: the fish must remain whole and tightly closed, so as to retain the filling during baking. This recipe is considered a traditional Italian dish.

Instructions

Voice reading

9 steps · natural Italian voice

Clean the sea bass

Carefully remove the bones sea bassKeeping the fish as intact as possible and leaving the belly free to accommodate the filling. Make sure there are no bones that can be felt and gently pat the inside dry: a clean, dry cavity makes it easier to arrange the ingredients evenly.

Prepare the molluscs

Cut the cuttlefish and squid into small pieces, so that they will cook more evenly and can be easily distributed in the belly of the sea bass. Also keep the small shrimp shelled and seafood, already shelled when possible.

Flavor the oil

Let one brown clove of garlic in a large skillet with extra virgin olive oil. Wait until the garlic releases its aroma and turns a light golden color, without letting it brown; then remove it to preserve its delicate aroma and avoid making the dish bitter.

Cook the molluscs

Add the cuttlefish and squid to the hot oil and sauté briefly. Turn off the heat when the molluscs are shiny and fragrant, avoiding prolonging the cooking: they will finish the preparation inside the sea bass and in the oven.

Complete the filling

Off the heat add the shelled seafood, if possible raw, off the heat, i small shrimp, the anchovy, the chopped parsley, and a pinch of pepper. Stir gently to distribute the flavors without breaking the ingredients too much; the mixture It should remain moist, but not liquid.

Stuff and reassemble

Place the filling along the belly of the sea bass, distributing it evenly from one end to the other. Reassemble the fish and sew the opening with double kitchen thread, securing the edges well without applying excessive tension, to prevent the skin from tearing during cooking.

Prepare the baking pan

Lay the sea bass recomposed into one baking pan greased with extra virgin olive oil. Season with vinegar, parsley, garlic, and salt, distributing the herbs around the fish. Make sure the sea bass is very stable and that the seasoning covers the bottom without submerging it.

Bake in the oven

45 min

Bake at 180°C (356°F) for about 45 minutes. Check for doneness when the flesh is opaque and easily separates from the bone, while the bottom is fragrant and slightly reduced. Avoid overcooking to preserve the fish's tenderness.

Serve in slices

Let it settle briefly sea bass, then carefully remove the kitchen string. Serve it in slices, distributing the fish meat and part of the seafood filling in each portion; complete with the pan juices from the baking pan.

Chef's Tips

Sew the sea bass with double kitchen string, without tightening too much, so that the filling remains contained and the fish maintains a compact shape during cooking.