Crabmeat Stuffed Branzino
Eating fish on a regular weekly basis will help lower your cholesterol and help your heart beat to a healthier beat. It is loaded with many nutrients like Vitamin D and protein that are essential for good health.
Branzino fish, also known as a Mediterranean Sea Bass, is a very mild, sweet tasting fish that even alone, baked in the oven, or grilled outdoors is a wonderful treat, but stuffing it with some tasty crabmeat will make it even more special. It may sound very complicated but actually this is a very easy meal to prepare. And it's ready to eat under 1 hour from start to finish.
The stuffing contains flavorful shallot, colorful pepper and sweet corn. Add in a little bit of parsley and breadcrumbs to hold it together and delicious crabmeat! Are you salivating yet?
An important tip about purchasing fresh fish is to look at the eyes of the fish. You want to make sure they are clear and not foggy. Almost as if they were still alive. That's a sign of a fresh fish. You also want to make sure it smells fresh not like dead fish, that's bad and you definitely want to stay away from that. Don't be afraid to ask your fish monger on what days they receive fresh fish, it varies with each store, so try to plan your fish recipe for those days. Serve this with some fresh crusty bread or with a nice side of fresh pasta with a butter sauce. Either way it will be a special treat. Enjoy!
Branzino fish, also known as a Mediterranean Sea Bass, is a very mild, sweet tasting fish that even alone, baked in the oven, or grilled outdoors is a wonderful treat, but stuffing it with some tasty crabmeat will make it even more special. It may sound very complicated but actually this is a very easy meal to prepare. And it's ready to eat under 1 hour from start to finish.
The stuffing contains flavorful shallot, colorful pepper and sweet corn. Add in a little bit of parsley and breadcrumbs to hold it together and delicious crabmeat! Are you salivating yet?
An important tip about purchasing fresh fish is to look at the eyes of the fish. You want to make sure they are clear and not foggy. Almost as if they were still alive. That's a sign of a fresh fish. You also want to make sure it smells fresh not like dead fish, that's bad and you definitely want to stay away from that. Don't be afraid to ask your fish monger on what days they receive fresh fish, it varies with each store, so try to plan your fish recipe for those days. Serve this with some fresh crusty bread or with a nice side of fresh pasta with a butter sauce. Either way it will be a special treat. Enjoy!
Equipment
- oven
- Rimmed baking sheet
- skillet
- Foil
- paper towel
Ingredients
- 2 whole fish Branzino about 1 pound each (have your fishmonger clean it for you)
- 1/2 ear corn
- 1 teaspoon unsalted butter
- 1/4 cup orange pepper finely diced
- 1 small shallot finely diced
- 1/4 teaspoon ground coriander seed
- 1/2 teaspoon salt
- 1/4 teaspoon pepper (white pepper used)
- 3/4 cup crab meat making sure all shells are removed
- 1/4 cup fresh parsley finely chopped
- Juice and zest of 1/2 small lime lime plus remaining half lime for slices to serve
- 1/4 cup plain bread crumbs
- 2 tablespoons extra virgin olive oil
Instructions
- Preheat the oven to 425 degrees. Line a rimmed baking sheet with foil and either drizzle olive oil or spray with cooking spray.
- Strip the kernels from the corn into a bowl.
- In a small skillet, melt the butter over medium heat and sauté the pepper, shallot, and corn for about 2 minutes. Add in the coriander, salt, and pepper and sauté for another minute. Remove from heat and set aside. Mix the crab meat, sautéed vegetables, parsley, lime juice and zest, and bread crumbs. Mix to incorporate all the ingredients.
- Rinse the fish and blot dry with a paper towel. Place onto a foil-lined rimmed baking sheet. Stuff each Branzino fish with the crab meat filling.
- Drizzle with the olive oil on top and place in the preheated oven and bake for 30 minutes. Allow to rest for 5 minutes before removing with a large spatula. Garnish with lime slices. Enjoy!
Tried this recipe?Let us know how it was!