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Herb and Vegetable Stuffed Striped Bass

Instead of a marinade, Anna Olson stuffs fish with herbs and spices.

  • Cooking Time16 mins
  • Serves6
  • DifficultyEasy
2 medium leeks, white and green parts only
1 medium courgette
1 stalk celery
1 red bell pepper
3 tablespoons white wine
3 tablespoons extra virgin olive oil
Salt and pepper
6 whole cleaned striped bass (about 12 oz each), or other small whole fish
1 lemon, sliced thinly
12 basil leaves
Butcher twine

Julienne leeks, courgette, celery and red pepper (cut into thin strips). Toss together with wine and olive oil and season lightly.

Preheat grill to medium-high and place on a fish rack to heat (or make sure grill is very clean). Rinse striped bass and fill cavity with julienne vegetables.

Place a few lemon slices inside each and 2 sprigs of thyme and 2 basil leaves.

Tie each fish at the center (or in 2 places if needed) to keep vegetables in. Brush outside of fish with any remaining oil/wine from the bowl and season lightly.

Place fish on heated grill rack and grill without moving for about 8 minutes. Turn fish over and cook, without moving for another 8 minutes, or until fish has cooked through.

Remove twine and serve.

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