Sea bass parcels with roasted tomato dressing

Name: Sea bass parcels with roasted tomato dressing
Total time: 45 min
Yield: serves 2
Ingredients: 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

45 minutes
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

June 21, 2017 at 10:29 am

*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

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.