5 spice vegetable stuffed sea bass recipe

  • Serves 4
  • 5 mins to prepare and 50 mins to cook
  • 416 calories / serving
Add this recipe to your binder.

Preheat the oven to Gas mark 6/ 200°C/Fan 180°C. Trim the asparagus down to remove any thick stalk (remove approx 5cm/2inches). Place into a roasting tin with the leeks and toss with the oil and season generously with salt and freshly ground black pepper. Toss in the Chinese 5 spice and lemon rind and toss well. Roast in the oven for 20 minutes until lightly charred in places. Remove and allow to cool a little.

Season the inside of each of the sea bass and make deep slashes in the top of each. Fill each with the roasted asparagus and leeks and tie with a piece of string to hold the filling inside the fish. Place into a roasting tin and drizzle over the lemon juice and press pieces of the lemon thyme into the slashes. Season well and cover with foil and roast in the oven for 15 minutes then remove the foil and roast for a further 15 minutes until the fish is cooked through and lightly charred in places.

See more Fish recipes.

  • Ingredients

  • 1 bunch asparagus
  • 110g (31/2oz) baby leeks
  • 3tbsp olive oil
  • 1/2tsp chinese 5 spice
  • 1 lemon
  • 4 sea bass, gutted
  • 1/2 packet stalky lemon thyme
  • Energy 1735kj 416kcal 21%
  • Fat 27g 39%
  • Saturates 6g 28%
  • Sugars 2g 2%
  • Salt 1.5g 26%

of the reference intake
Carbohydrate 2.3g Protein 40.7g Fibre 0.5g


You may also like

Text the ingredients

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.