*This recipe is gluten-free according to industry standards
Ingredients
- lemon 1/2, sliced
- fennel 1/2 small bulb, sliced
- sea bass fillets 2
- asparagus 8 tips
- basil a few leaves
Dressing
- cherry tomatoes 16, on the vine
- garlic 2 cloves, bruised
- chilli flakes 1 tsp
- extra-virgin olive oil 2 tbsp
- red wine vinegar 1 tbsp
Method
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Step 1
Heat the oven to 200C/fan 180C/gas 6.
-
Step 2
Put the cherry tomatoes, garlic and chilli flakes in a roasting tin, season, drizzle with oil and roast in the oven for 20 minutes.
-
Step 3
Remove from the oven, add the red wine vinegar and cook for a further 5 minutes.
-
Step 4
Pour the tomatoes and all the juices from the tin into a bowl, cover with clingfilm and leave to marinate for 15 minutes.
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Step 5
Take a 30cm x 30cm piece of baking paper, fold in half and open up again.
-
Step 6
Put a few lemon and fennel slices close to the fold, top with the sea bass, asparagus and basil leaves, and season.
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Step 7
Fold the paper back over and seal along all edges.
-
Step 8
Bake in the oven for 12-15 minutes until the fish is cooked through.
-
Step 9
Serve the parcels opened with the dressing spooned on top.
Nutritional Information
- Kcals 435
- Fat 27.3g
- Saturates 5.1g
- Carbs 9.3g
- Sugars 8.1g
- Fibre 6.5g
- Protein 34.8g
- Salt 0.5g
