maltatoday | SUNDAY • 13 JUNE 2021
10
FOOD
Sea bass stuffed with
prawns, sundried
tomatoes and zucchini
Recipe by Chef Nicky Vella | Azzopardi
Fisheries St. Paul's Bay
Serves 2
Thursdays at 6:30pm
on TVM
Repeats
Monday at 2.00pm on TVM2
Friday at 5.30pm on TVM2
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• 2 heads sea bass, cleaned
and filleted
• 8 large local prawns,
peeled and deveined
• 1 leek, thinly sliced
• 2 sprigs spring onions,
coarsely chopped
• 8 pcs of sundried toma-
toes, chopped
• 2 pcs of sundried toma-
toes, chopped, leave on
the side
• 4 pcs of zucchini, finely
chopped
• 1 tbsp of lemon zest
• Sprigs of rosemary
INGREDIENTS METHOD
1. Cover a dish with oven paper.
2. Heat a pan and drizzle some olive oil.
3. Start by cooking the spring onion and
leeks. Add the zucchini, and cook for
approximately 10 minutes.
4. Add the sundried tomatoes and some
pepper.
5. Place the fillet on the baking tray, skin
side on the tray. Add half of the mixture
and place the second fillet on the top.
6. Repeat the procedure with the other fish.
7. Sprinkle lemon zest, chopped sundried
tomatoes and rosemary.
8. Cover with baking foil and cook in a
warm oven at 180
o
C for 20 minutes.
9. Serve with a vegetable panache and roast
potatoes.
