Stuffed Sea Bass with Stir Fried Greens

Danny Boome rustles up a feast of fusion style flavours with this succulent herb stuffed sea bass on crisp stir-fried greens
By Danny Boome
Stuffed Sea Bass with Stir Fried Greens
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 30 minutes
  • Effort: medium



  • 4 sea bass, cleaned and scaled
  • 150 g butter, softened
  • 100 g mixed fresh herbs, (dill, chives, coriander and tarragon), chopped
  • 1 tbsp thyme, leaves only
  • 1 lemon zest, grated
  • 1 lime zest, grated
  • 1 pinches black pepper
  • 3 tbsp olive oil

For the stir-fried greens

  • 3 tbsp olive oil
  • 4 cm ginger, grated
  • 2 red or green chillies, deseeded and finely sliced
  • 1 bunches spring onions, finely sliced
  • 4 heads pak choi, sliced into 8
  • 1 yellow peppers, deseeded and sliced
  • 1 red peppers, deseeded and sliced
  • 1 dashes of soy sauce, to taste


1. Wash and dry the fish.

2. Place the butter into a mixing bowl. Soften with a wooden spoon and then mix in all the finely chopped herbs.

3. Stir in the lemon and lime zest.

4. Divide the mixture between the cavities of the four sea bass. Rub each fish with a little olive oil and then squeeze over the juice from the limes and the lemons.

5. Wrap each fish in a foil parcel and cook on a preheated barbecue for 6-8 minutes on each side. Alternatively, cook the foil parcels in the oven at 190°C/gas 5 for 15-20 minutes, until cooked through.

6. For the greens, heat a wok or large frying pan and add the oil.

7. Add the ginger, chillies and spring onions and stir-fry for a few minutes.

8. Add the pak choi and peppers and continue to stir-fry until the vegetables are softened but crisp.

9. Add a few splashes of soy sauce and serve immediately with the stuffed sea bass.

Rate This Recipe