Sea bass parcels with roasted tomato dressing
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 1/2 lemonsliced
- 1/2 small bulb fennelsliced
- 2 sea bass fillets
- 8 tips asparagus
- a few leaves basil
Dressing
- 16 cherry tomatoeson the vine
- 2 cloves garlicbruised
- 1 tsp chilli flakes
- 2 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar
Nutrition: per serving
- kcal435low
- fat27.3g
- saturates5.1g
- carbs9.3g
- sugars8.1g
- fibre6.5g
- protein34.8g
- salt0.5g
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.
