Olive Magazine
Sea bass parcels with roasted tomato dressing

Sea bass parcels with roasted tomato dressing

Published: June 21, 2017 at 10:29 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

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
Nutrition:
HighlightNutrientUnit
low inkcal435
fat27.3g
saturates5.1g
carbs9.3g
sugars8.1g
fibre6.5g
protein34.8g
salt0.5g
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*This recipe is gluten-free according to industry standards

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.

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