Grilled Seabass stuffed with Red Pepper Paste
Seabass is a very special fish that is an excellent source of protein and low in calories. This recipe uses a Mediterranean style stuffing that creates a beautiful aroma throughout the whole house. The red pepper paste is wholesome and colourful. The dip can easily be stored in the freezer and used again for another recipe. Or simply spread over some fresh baguette to round off this wonderful, healthy meal.
Recipe Tester Feedback: "Really easy and the red pepper paste was super delicious on it's own. Having someone from the market clean the fish for me made a huge difference. Saved time and I didn't get squeamish!" - Mandi
No: Gluten / Dairy / Egg
Preparation Time 35 minutes
Cooking Time 20 minutes
Can be frozen
- capsicums - 2, red
- tomato paste - 100g
- salt - 1/2 tsp
- cayenne pepper - 1 tsp
- olive oil - 30g
- garlic clove - 1
- onion - 1, peeled and quartered
- cashew nuts - 30g
- pomegranate molasses - 10g
- seabass - 1, gutted and spine removed, or ask your fishmonger for an alternative
- baguette - 1 (*omit for GF)
- Preheat the oven to 250C and line baking tray with baking paper.
- Place the whole red capsicums (2) on prepared tray and cook in the oven until the skin is dark (approx. 30 minutes).
- Remove from the oven, peel off the skin, remove stalks and seeds.
- Tip the capsicums into the bowl. Add the tomato paste (100g), salt (1/2 tsp), cayenne (1 tsp), olive oil (30g), garlic (1), onion (1), cashews (30g) and pomegranate molasses (10g) to the bowl. Blitz Speed 10 / 10 seconds.
- Take the seabass and open up. Fill with 1/2 of the red pepper paste and, using butchers twine, tie it up into a nice parcel.
- Light the BBQ. When it is hot, place the seabass belly side down on the grill. Grill for 7 minutes, then flip on each side for 5 minutes until charred.
- Alternatively, you can roast the seabass in the oven for 15 minutes on a baking tray lined with baking paper.
- Serve with the baguette and remaining sauce to dip.