Healthy Ingredient Recipes Healthy Fish & Seafood Recipes Healthy Fish & Seafood Main Dish Recipes Healthy Baked Fish Recipes Walnut-Stuffed Black Sea Bass 5.0 (1) 1 Review This preparation is common in Georgia (the country, not the state), where it's traditionally made with freshwater trout. Fenugreek leaves and seeds have a complex flavor that's a little nutty and almost maple-y. Look for them at well-stocked grocery stores and online. By Evan Mallett Published on March 10, 2022 Print Rate It Share Share Tweet Pin Email Photo: Photography / Nico Schinco, Food Styling / Frances Boswell, Prop Stylist / Paige Hicks Active Time: 25 mins Total Time: 35 mins Servings: 4 Nutrition Profile: Dairy-Free Egg Free Gluten-Free High-Protein Low Carbohydrate Soy-Free Jump to Nutrition Facts Ingredients 4 ramps or scallions, trimmed ¾ cup walnuts 5 tablespoons extra-virgin olive oil, divided ¼ cup chopped fresh chives 2 tablespoons chopped fresh cilantro 3 cloves garlic, minced 1 tablespoon pomegranate molasses 1 tablespoon water 1 teaspoon dried fenugreek leaves or 1/2 teaspoon fenugreek powder ½ teaspoon ground coriander ¾ teaspoon kosher salt, divided Pinch of crushed red pepper Pinch of saffron threads 4 5-ounce skinless black sea bass fillets (about 1 inch thick) ¼ teaspoon ground pepper Directions Preheat oven to 400°F. Blanch ramps (or scallions) in boiling water for 1 minute; transfer to a bowl of ice water to cool. Combine walnuts, 4 tablespoons oil, chives, cilantro, garlic, pomegranate molasses, 1 tablespoon water, fenugreek, coriander, 1/2 teaspoon salt, crushed red pepper and saffron in a food processor. Pulse until well combined. Season fish with the remaining 1/4 teaspoon salt and pepper. Spread the walnut paste on top of 2 fillets. Place the other 2 fillets on top. To tie the "sandwiches" of fish and filling together, place a ramp (or scallion) about 1/4 of the way from each end and tie with a double knot, if possible, so the fillets don't come undone. Heat the remaining 1 tablespoon oil in a large oven-safe skillet over medium-high heat. Add the stuffed fish and cook until browned, about 2 minutes on the first side and 1 minute on the second side. Transfer the pan to the oven. Bake until the fish flakes and the filling is warm, 10 to 20 minutes, depending on thickness. Cut each stuffed fish in half to serve. Rate it Print Nutrition Facts (per serving) 505 Calories 36g Fat 12g Carbs 32g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 5 oz. fish & 3 Tbsp. filling Calories 505 % Daily Value * Total Carbohydrate 12g 4% Dietary Fiber 2g 7% Total Sugars 1g Protein 32g 64% Total Fat 36g 46% Saturated Fat 5g 25% Cholesterol 62mg 21% Vitamin A 541IU 11% Vitamin C 5mg 6% Vitamin E 2mg 13% Folate 20mcg 5% Vitamin K 38mcg 32% Sodium 464mg 20% Iron 2mg 11% Magnesium 103mg 25% Potassium 443mg 9% Zinc 1mg 9% Omega 3 1g Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved