Sea bass parcels with roasted tomato dressing
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Serves 2
Easy
Total time: 45 mins
0 reviews
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This simple sea bass recipe is super fresh, healthy and perfect for a quick summer evening meal. When roasted, these cherry tomatoes burst and create their own vibrant sauce, giving extra sweetness to this dish
Gluten free
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Ingredients
Nutrition
-
1/2 lemon
sliced
-
1/2 small bulb fennel
sliced
-
2 sea bass fillets
-
8 tips asparagus
-
a few leaves basil
Dressing
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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
Nutrition: per serving
-
kcal435
low
-
fat27.3g
-
saturates5.1g
-
carbs9.3g
-
sugars8.1g
-
fibre6.5g
-
protein34.8g
-
salt0.5g
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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.
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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.
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