Sea bass has only fairly recently surfaced from the culinary depths, and hurrah for that. With its sweet flesh and ability to take on flavours, it works really well in this quick and easy recipe which doesn't require so much as a single pan! And, what's more, sea bass is found off the British coastline, so look out for them in your fishmonger's local catch.
-
4
fillets
sea bass, as fresh as you can find
-
cold
pressed
British rapeseed oil
-
1
bunch
fresh herbs, chopped (basil, lemon thyme and sage work well)
-
3
washed
limes, 2 sliced into 6 slices each (discard the ends), the other quartered
-
8
tbsp
dry white wine or dry vermouth
-
freshly
ground
black pepper and sea salt to season
- Preheat the oven to 200c or 180c (fan)/gas mark 6. Wash the sea bass fillets and pat dry with kitchen paper.
- Prepare four squares of foil (approx. 25cm x 40cm - needs to be big enough to fold over a sea bass fillet and seal) by brushing one half with a little oil, then sit a sea bass fillet on top, skin side down.
- Sprinkle a little oil over the fish then add a good scattering of herbs and top each fillet with three slices of lemon
- Season with salt and pepper
- Now, prepare your parcel by folding the foil over the fish and sealing the parcel on three sides, taking care to allow room above the fish - you want to create a little oven and let the foil puff up during cooking.
- Pour two tablespoons of the wine or vermouth into the parcel through the open edge, then seal that up.
- Place the parcels on a baking tray and bake for around 10 minutes (depending on size of fillets) until the fish is just cooked. Remove from the oven and carefully open the parcels. Serve the fish with the sauce poured over the top and a lime wedge on the side.
- This goes very well with crushed new potatoes and spinach or grilled English asparagus glazed with butter and fresh, crusty bread.
