Herb and Vegetable Stuffed Striped Bass

  • 2 medium leeks, white and green parts only
  • 1 medium courgette
  • 1 stalk celery
  • 1 red pepper
  • 3 tablespoons white wine
  • 3 tablespoons extra virgin olive oil
  • Salt and pepper
  • 6 whole cleaned striped bass (about 12 oz each), or other small whole fish
  • 1 lemon, sliced thinly
  • 12 basil leaves
  • Butcher twine

Julienne leeks, courgette, celery and red pepper (cut into thin strips). Toss together with wine and olive oil and season lightly.

Preheat grill to medium-high and place on a fish rack to heat (or make sure grill is very clean). Rinse striped bass and fill cavity with julienne vegetables.

Place a few lemon slices inside each and 2 sprigs of thyme and 2 basil leaves.

Tie each fish at the center (or in 2 places if needed) to keep vegetables in. Brush outside of fish with any remaining oil/wine from the bowl and season lightly.

Place fish on heated grill rack and grill without moving for about 8 minutes. Turn fish over and cook, without moving for another 8 minutes, or until fish has cooked through.

Remove twine and serve.

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