Grilled seabass with fennel and herbs stuffing

Healthy, light and delicious recipe to enjoy this tasty fish on the grill! Summer gives us the chance to try out different ways of cooking and enjoy even more some delicious food

Slightly adapted from a recipe of Myrssini Lambraki,
from a recipe leaflet of the Greek super market "AB Vassilopoulos"

Ingredients (for 4 people):
4 medium size seabass
3 tbsp of olive oil

For the stuffing:
6 Spring onions
3 cloves of garlic, mashed
1 large fennel bulb, finely chopped
2 tsp of butter
5 tbsp of stale bread crumbs
4 tbsp of milk
salt
pepper
3-4 sprigs of fresh rosemary

Method:
Preheat the oven grill at 180°C.

Clean and wash the fish well and leave to drain. Season with salt and pepper and leave aside.

In a bowl put the bread crumbs, the butter, the fennel, the milk, the garlic and the Spring onions, lightly season with salt and pepper and mix well with a spoon.

Divide the stuffing and fill the cavity of each fish and loosely tie around with a piece of kitchen twine.

Brush well with the oil the oven rack and place the fishes on it.

Put under the grill and initially cook for 10 minutes on each side. Then lift the fishes and place on the rack the rosemary sprigs and on top of them the fishes.

Cook for another 3 minutes on each side and then serve while they are still hot.