This fish in a bag is one of our favorite meals in our house. The fish is so tender and tasty and one of the best things is that its all cooked in one parcel so no washing up.
Ingredients
600g small new potatoes cut very finely into 0.4cm slices
4 x 170g sea bass filets, skin removed, washed and patted dry
1 teaspoon fennel pollen
1 lemon, cut into thin slices
4 spring onions, trimmed and cut into equal pieces
300g fresh asparagus spears, woody ends removed, chopped into equal pieces
Salt and Pepper
1 tablespoon of extra virgin olive oil
METHOD
PREHEAT the oven to 200/400/gas 6
CUT 8 pieces of baking parchment into 35cm x 35cm squares.
PLACE 4 pieces next to each other on the work surface. Arrange a quarter of the potatoes on the middle of each square and place a fish fillet on top.
SEASON with salt and pepper and sprinkle some fennel pollen. Place 2 or 3 lemon slices on top of each fish fillet and scatter the spring onions and asparagus over and around.
DRIZZLE with a little olive oil.
TOP each pile with a second piece of parchment and, starting at one corner, twist the edges all the way round to seal the parcel. Make sure there aren’t any gaps for the steam to escape, otherwise the potatoes won’t cook properly.
PLACE on a baking tray and cook in the oven for 25 minutes.
SERVE the parcels straight onto plates so you retain all the lovely juices.
Ingredients
600g small new potatoes cut very finely into 0.4cm slices
4 x 170g sea bass filets, skin removed, washed and patted dry
1 teaspoon fennel pollen
1 lemon, cut into thin slices
4 spring onions, trimmed and cut into equal pieces
300g fresh asparagus spears, woody ends removed, chopped into equal pieces
Salt and Pepper
1 tablespoon of extra virgin olive oil
