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Prep 5 minutes
Total 25 minutes
Serves
US | Metric
Ingredients
  • 1 whole sea bass
  • 3 garlic cloves, crushed
  • 5 Medjool dates, pitted and quartered
  • 60 g mixed olives
  • 2 bay leaves
  • 2 tsps capers
  • 2 tbsps red wine vinegar
  • 2 tbsps olive oil
  • 100 ml white wine
  • 1 tbsp date molasses
  • enough kale for 2
Baked Sea Bass with Spigarello Kale
Sea bass is beautiful fish to cook whole... in lots of deep rich flavours
Baked Sea Bass with Spigarello Kale Baked Sea Bass with Spigarello Kale

The idea for this dish came from the Chicken Marbella dish I posted on Instagram a while back! I just loved the ingredients in that, so I thought I’d swap chicken for fish and adapt it a bit to eliminate the lengthy marinating... and this was the result! The sauce is a gorgeous combination of white wine, olive oil, red wine vinegar and date molasses 

  1. Start with the whole sea bass, gutted and brushed with olive oil, in a baking dish. Season well and sprinkle with a few chilli flakes
  2. Then add in the garlic cloves, Medjool dates, mixed olives, bay leaves, capers, red wine vinegar and olive oil. Whisk the white wine with the date molasses and then pour over the fish
  3. Finally, pop in a moderate oven for 20 mins or so, until the fish is cooked through and the skin is browning nicely. Just before it’s ready, steam enough kale for two (just for a couple of mins to soften it a bit) and serve serve alongside the fish with all the juices and bits around it!
Baked Sea Bass with Spigarello Kale
Sea bass is beautiful fish to cook whole... in lots of deep rich flavours

The idea for this dish came from the Chicken Marbella dish I posted on Instagram a while back! I just loved the ingredients in that, so I thought I’d swap chicken for fish and adapt it a bit to eliminate the lengthy marinating... and this was the result! The sauce is a gorgeous combination of white wine, olive oil, red wine vinegar and date molasses 

Prep 5 minutes
Total 25 minutes
Serves
US | Metric
favorite
print
rate
Ingredients
  • 1 whole sea bass
  • 3 garlic cloves, crushed
  • 5 Medjool dates, pitted and quartered
  • 60 g mixed olives
  • 2 bay leaves
  • 2 tsps capers
  • 2 tbsps red wine vinegar
  • 2 tbsps olive oil
  • 100 ml white wine
  • 1 tbsp date molasses
  • enough kale for 2
  1. Start with the whole sea bass, gutted and brushed with olive oil, in a baking dish. Season well and sprinkle with a few chilli flakes
  2. Then add in the garlic cloves, Medjool dates, mixed olives, bay leaves, capers, red wine vinegar and olive oil. Whisk the white wine with the date molasses and then pour over the fish
  3. Finally, pop in a moderate oven for 20 mins or so, until the fish is cooked through and the skin is browning nicely. Just before it’s ready, steam enough kale for two (just for a couple of mins to soften it a bit) and serve serve alongside the fish with all the juices and bits around it!