Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 200C/fan 180C/gas 6.
Put the cherry tomatoes, garlic and chilli flakes in a roasting tin, season, drizzle with oil and roast in the oven for 20 minutes.
Remove from the oven, add the red wine vinegar and cook for a further 5 minutes.
Pour the tomatoes and all the juices from the tin into a bowl, cover with clingfilm and leave to marinate for 15 minutes.
Take a 30cm x 30cm piece of baking paper, fold in half and open up again.
Put a few lemon and fennel slices close to the fold, top with the sea bass, asparagus and basil leaves, and season.
Fold the paper back over and seal along all edges.
Bake in the oven for 12-15 minutes until the fish is cooked through.
Serve the parcels opened with the dressing spooned on top.