Herb and Vegetable Stuffed Striped Bass
Instead of a marinade, Anna Olson stuffs fish with herbs and spices.
- Cooking Time16 mins
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.
Other recipes with lemon
BBQ Rump of Lamb with Cumin Rub
Spiced Lamb Skewers with Blackberry Quinoa Salad
Grilled Lamb Sandwiches
Grilled Chickpea Polenta Cakes with Chive Oil and Lemon
Spiced Salmon Kebabs with Yoghurt Sauce
Grilled Tuscan Chicken
Mustard-Grilled Mackerel with Tenderstem and Toasted Lemon-Basil Breadcrumbs
Blueberry-Lemon Pie with a Butter Crust
20-Minute Chicken Thighs and Couscous with Dill
Grilled Chicken with Spinach and Pine Nut Pesto
Parmigiano Reggiano Cheese and Asparagus Tart
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Rack of Lamb with a Saffron Sauce
Iced Easter Biscuits
Lyle's® Easter Egg Cake Pops
Lemon Macaroon Chicks
Raspberry and Lemon Easter Cake
Creamy Broccoli Salad
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