Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Sea bass parcels with roasted tomato dressing
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 1/2 lemon, sliced
- 1/2 small bulb fennel, sliced
- 2 sea bass fillets
- 8 tips asparagus
- a few leaves basil
Dressing
- 16 cherry tomatoes, on the vine
- 2 cloves garlic, bruised
- 1 tsp chilli flakes
- 2 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar
Method
- 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.
- 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.
- 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.
