Striped bass stuffed with fennel, lemon, tomatoes, olives & capers Mediterranean style by Steven Dolby

(Serves 2 people)
2 Pound whole striped bass (gutted and scaled)
Kitchen foil (enough to seal the fish)
70g Fennel (thinly sliced)
4 Slices of lemon (thinly sliced)
70g Garlic chives
1 Garlic clove (finely diced)
1 Fresno chili (finely sliced)
1 Medium tomato (medium dice)
Fresh Italian flat leaf parsley (small handful roughly chopped)
1 Tsp capers
10 green olives
1/2 Cup vegetable stock
1/4 Cup white wine
Olive oil
Salt & ground black pepper (to taste)
Garnish with lemon zest, parsley & fennel tops
Serve with shrimp



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