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Sea Bass Stuffed with Prosciutto and Ricotta

Ingredients
4 6 to 8 oz. sea bass fillets
½ cup ricotta
½ pound prosciutto, diced
½ cup almonds, chopped
1 bunch parsley, chopped
Salt
4 tablespoons extra virgin olive oil, plus a bit for drizzling
2 fennel bulbs, thinly sliced
2 sprigs oregano
Directions
For the filling:
In a bowl, combine the ricotta and prosciutto and mix well. Add the almonds and parsley, season with salt and mix well.
Preheat oven to 350 degrees. Slice a slit down the length of each fillet and stuff with some of the ricotta mixture. Place in a baking dish, sprinkle with salt, and drizzle with olive oil. Bake 15-20 minutes and set aside.
In the meantime, warm the olive oil in a pan over medium heat. Add the fennel and cook until soft. Season with oregano and salt, then arrange on baking sheet. Bake until crisp, about 10 minutes. Arrange fish on top of fennel and serve.
Serves 6
Based on a recipe from The Magazine of La Cucina Italiana, Jan/Feb 2007