In this blog post, I’ll guide you through crafting this exquisite oven-roasted sea bass stuffed with salmon and callaloo. From perfectly seasoning the fish to preparing a delectable sauce that elevates its flavors, I’ll share tips, ingredient details, and personal touches that make this dish a standout. Get ready to bring vibrant, healthy, and delicious flavors to your table!

Ingredients You’ll Need

• 3 whole sea bass, washed and prepared with lime and vinegar
• 1 can of salmon
• 1 cup of fresh callaloo / 1 can
• 1/2 teaspoon of oregano
• 1/2 teaspoon dried parsley
• 1/2 teaspoon Ginger garlic and pimento seasoning
• 1/4 teaspoon Smoked paprika
• 1/2 teaspoon DriedJerk seasoning
• 1/2 teaspoon Lemon pepper
• Scotch bonnet pepper  to your liking (dry seasoning)
• Oil (to make a paste)
• Butter (for stuffing)
• Vegetables for sauce: onion, Scotch bonnet peppers, okra, carrots

Key Takeaways

• How to properly season and prepare your fish for roasting.
• Tips on stuffing the fish to enhance flavour and moisture.
• Creating a vibrant sauce that complements the roasted fish.

Step-by-Step Guide

Start by prepping the sea bass. Ensure it’s adequately scaled, gutted, and thoroughly cleaned. Before seasoning, let the fish rest for about 20 minutes at room temperature—this helps it cook evenly.

Pat it dry with a paper towel to remove excess moisture, ensuring the seasoning adheres beautifully to the fish.

To pack the sea bass with incredible flavor, I whip up a spice paste using a blend of dried herbs and spices. The paste includes oregano, dried parsley, ginger garlic, pimento seasoning, smoked paprika, jerk seasoning, and a touch of lemon pepper. Adding a bit of oil to the mix transforms the spices into a smooth, aromatic paste. I rub this all over the fish, ensuring every inch is infused with bold, delicious flavors.

Next up is the star of this dish—the stuffing! I use canned salmon, which is both convenient and flavorful, and combine it with fresh callaloo straight from my garden. To enhance the stuffing, I mix a sprinkle of black pepper, a pinch of salt, and finely chopped onion for that extra flavor. This stuffing brings a unique twist to the dish—it’s a delightful “fish in a fish” concept that’s sure to impress!

Once the sea bass is generously stuffed, I wrap it snugly in greaseproof paper, followed by a layer of foil. This double wrap locks in all the moisture and flavours, creating a mini steaming effect while it roasts in the oven. This technique ensures even cooking and keeps the fish tender, juicy, and full of its natural essence.

Finally, the moment of truth! Once the fish is perfectly roasted, I carefully unwrap it to reveal the beautifully crispy skin and the succulent, flavour-packed filling. I generously spoon the vibrant sauce over the top, letting it cascade around the fish, enhancing its visual appeal and aroma.

Each bite offers a delightful combination of crispy skin, tender sea bass, and the savory richness of the salmon and callaloo stuffing, all brought to life by the bold, spicy sauce. It’s a dish that’s not just a treat for the palate but also a feast for the eyes.

Let’s celebrate the joy of sharing wholesome, nutritious meals with loved ones. This oven-roasted sea bass is more than just dinner; it’s a culinary masterpiece that transforms any gathering into a memorable occasion. Enjoy, and don’t forget to share your creations with me—I’d love to hear about your cooking adventures!