If you think sea bass is delicious in any dish wait until you try today’s recipe. These sea bass rolls are delicate, flavoursome and the fish is beautifully cooked. I’m sure you will enjoy it. Ihave just realised that I eat a lot of fish but I only have a few fish recipes on the blog. It is so frustrating to have a pile of recipes that you want to share but I don’t have the time needed to write more posts each week.
At home, the most important ingredient in cooking is the quality of your products. I remember my uncle who is a fisherman saying that the size of the fish is the most important, the bigger the better, in most cases. His way of cooking sea bass is so simple: roast it in the oven with a drizzle of oil and some salt, yes as simple as that! I like it a lot, the sea bass is so fluffy and tasty. But it is not so easy to buy good fish at an affordable price so this Sea Bass Rolls recipe is made with sea bass fillets, which are much easier to find.
These Sea bass rolls with prawns look delicate and you may think they take a lot of time but in fact they are ready in 30-40′. It is as simple as to put a few prawns on each sea bass filet and roll it up. Then we cook the most delicious and creamy sauce for the sea bass rolls. This dish is just gorgeous, I know I’m repeating myself but this is one of the best recipes I have cooked so far. As soon as I visit my family I will cook this dish for them. I can’t wait!
Make sea bass the perfect dinner with this recipe. Don’t forget to buy a bottle of good white wine to enjoy the fish flavours even more. The next recipe I’m working on is a sushi with a Mediterranean touch. I can’t wait to share the recipe with you, will be soon. Happy cooking friends!
- 2 sea bass or 4 fillets
- 1 cup peeled prawns, fresh or defrosted
- 2 cups spinach (fresh or defrosted)
- 2 Tbsp olive oil
- 1 garlic clove
- - Sauce and 200ml fish broth (you can buy the fish broth or follow the recipe to make it) -
- sea bass bones and head
- prawns head
- 1 big carrot, chopped
- 1/2 leek, sliced
- 1 + 1/2 onion, chopped
- 100 ml double cream
- salt, pepper corns and saffron
- Fish broth: in a medium sauce pan place the fish head and bones, leek and carrots. You can also add the prawn heads if they are fresh. Cover with 2 cups of water and bring to the boil. Then reduce heat to medium and cook for a further 30'. Remove any foam that may have formed.
- When the fish broth is ready, take out the fish bones and head. Strain the fish broth. Then put the vegetables into a blender and blend until smooth. Pour it back into the fish broth and mix to combine into a light sauce.
- For the sauce: in the meantime sauté the onions in a pan with 3 Tbsp of olive oil for 10-15' over a low heat.
- Then add 100ml of double cream and 200ml of fish broth (you can buy it ready-made). Cook over a medium heat until the sauce becomes thicker. Add the pepper corns and add more salt to taste
- Sea Bass rolls: heat a frying pan with 2 Tbsp of olive oil. Add the garlic and cook over a medium heat until golden.
- Add spinach, a pinch of salt and cook for 3'.
- Preheat the oven to 200ºC. Line a baking tray with parchment paper and grease it a bit.
- Place the sea bass fillet on a plate. Season the fish with salt and pepper. Add a bit of the spinach mixture in the centre of the fillet and place some prawnson top. Roll the sea bass fillet up.
- Use a piece of string to tie up the rolls or if you don’t have any string place them carefully on the baking tray. Brush the skin with a bit of oil. Roast for 8'at 200º.
- Place a couple of spoons of sauce on the bottom of a serving dish and add the sea bass rolls on top. Garish with a few more peppercorns and enjoy!
- *If you are making the fish broth at home ask your local fish shop for the head and bones of the sea bass and they will clean the fillets for you.