Sea bass parcels with roasted tomato dressing

Sea bass parcels with roasted tomato dressing

  • serves 2
  • Easy

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


*This recipe is gluten-free according to industry standards



  • lemon 1/2, sliced
  • fennel 1/2 small bulb, sliced
  • sea bass fillets 2
  • asparagus 8 tips
  • basil a few leaves


  • 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


  • 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.

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