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Seabass Parcels & Roasted Tomato Dressing |
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| Serves 2 |
Prep 20 mins |
Cooking 40 mins |
Easy |
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My rating |
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Ingredients |
1/2 lemon, sliced
1/2 fennel bulb, sliced
2 seabass fillets
8 asparagus tips
a few basil leaves
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Dressing
16 cherry tomatoes, on the vine
2 tbsp olive oil
1 tbsp red wine vinegar
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Heat the oven to 200C/ Fan
180C/ Gas 6. Put the cherry tomatoes in a roasting tin,
drizzle with oil and roast in the oven for 20 mins. Remove
from the oven, add the red wine vinegar and cook for a
further 5 mins. Pour the tomatoes and all the juices from
the tin into a bowl, cover with cling film and leave to
marinate for 15 mins.
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Take a 30cm x 30cm piece of
baking paper, fold in half and open up again. Put a few
lemon and fennel slices close to the fold, top with the
sea bass, asparagus and basil leaves, and season. Fold the
paper back over and seal along all the edges.
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Bake in the oven for 12 - 15
mins until the fish is cooked through. Serve the parcels
opened with the dressing spooned on top.
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DAILY
DINNERS 
