Sea Bass Stuffed With Zucchini And Shrimp

• 1 medium leek, white and light green part only, trimmed
• 2-1/2 tablespoons extra-virgin olive oil plus more for drizzling
• 3 cups coarsly grated zucchini (2 medium)
• 16 large shrimp, peeled, devined and cut crosswise into 3 pieces each
• Fine sea salt
• Freshly ground black pepper
• 4 whole branzini or small sea bass, cleaned, heads and tails left intact (1 Ibs.)

1. Heat oven to 375. Line a rimmed baking sheet with parchment paper.
2. Halve leek lengthwise, then thinly slice crosswise. Wash in a large bowl of cold water, agitating pieces, then lift out and transfer to another bowl. Repeat with clean water then drain well.
3. In a large skillet, heat 1-1/2 tablespoons oil over medium-high heat. Add leek and zucchini; cook, stirring occasionally, until vegetables are tender, about 5 minutes. Remove from heat and stir in shrimp; season with salt and pepper to taste.
4. Cut a second sheet of parchment paper large enough over all for fish. Run the paper under tepid tap water for 1 minute to dampen.
5. Rinse fish and pat dry. Place on prepared baking sheet and season inside and out with salt and pepper. Fill cavities of fish with zucchini mixture, drizzle with remaining tablespoon oil and cover with the dampened parchment paper. Bake, rotating pan once, until fish are opaque but still moist in thickest part, about 35 minutes. Remove top parchment paper and bake for 5 minutes more. Serve drizzled with oil.

only, extravirgin olive oil, coarsly grated zucchini, shrimp, salt, freshly ground black pepper, bass

Taken from www.epicurious.com/recipes/member/views/sea-bass-stuffed-with-zucchini-and-shrimp-50091181 (may not work)