Whole Baked Sea Bass Stuffed With Dried Fruit And Brown Rice
serves 4
Use your favorite dried fruit and quality whole grain brown rice for this elegant and healthy main course.
This recipe is part of Andrew Schloss's Sunday Dinners.
For the Stuffing:
6 ounces mixed dried fruit, chopped
1 cup boiling water
1 large onion, diced
1 tablespoon minced ginger root
2 teaspoons ground coriander
1 teaspoon dried thyme leaves
2 minced cloves garlic
3 tablespoons butter
2 cups brown rice
4 1/4 cups chicken stock, boiling
For the fish:
2 whole sea bass (3 to 4 pounds each), cleaned and scaled
1 tablespoon olive oil
Juice of 1 lemon
prep: 1 hour
total: 1 hour 30 minutes
small bowl
large sauce pan
rimmed sheet pan
wooden spoon
1. Soak the dried fruit in the boiling water until it has absorbed the water and is fully rehydrated, about 30 minutes. Set aside.
2. Meanwhile in a large sauce pan, soften the onion, ginger, coriander, thyme and garlic in the butter. Add the brown rice and toss well. Add the chicken broth, stir once, cover and simmer gently for 40 to 45 minutes until all of the broth has been absorbed. Season with a sprinkling of salt and pepper and mix in the soaked dried fruit.
3. Oil a rimmed sheet pan with half the oil and rub the remaining oil over top of the fish. Fill the cavities of the fish with 3 cups of the stuffing. Pour the lemon juice over the fish and bake in oven preheated to 400F for 25 to 30 minutes, until the thickest part of the fish flakes to gentle pressure.
