zoom Heston Blumenthal's sea bass en papillotte

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    Heston Blumenthal's sea bass en papillotte

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    Heston Blumenthal's sea bass en papillotte

    Serves: 1

    Ingredients

    For the salad:
    25g balsamic vinegar
    11g olive oil
    30g wild rocket
    28g Parmigiano Reggiano, sliced with a vegetable peeler
    6 cherry tomatoes, halved
    20g Waitrose Rich Olives Salted a la Grecque with Herbs Provence, pitted and chopped
    Salt and freshly ground black pepper

    For the fish:
    1 whole sea bass, cleaned and descaled
    ½ clove garlic, finely sliced
    4 cherry tomatoes, halved
    Zest of 1 lemon
    Squeeze of lemon juice
    30g Waitrose Rich Olives Salted a la Grecque with Herbs Provence, pitted and chopped
    6g parsley leaves
    10g olive oil
    Splash white wine (approximately 2 tbsp)

    Method

    For the salad:
    1. Whisk the vinegar and oil together to form a vinaigrette, then season.

    2. Place the rocket, Parmigiano and tomatoes and olives in a bowl, mix with the vinaigrette and season.  

    For the fish:
    1. Place the sea bass in the middle of a large piece of aluminium foil that has been folded in half. Add all of the ingredients and season.

    2. Fold the 2 larger sides of the foil until a sealed parcel is formed. Place the parcel on a hot grill or griddle pan and cook for 10 minutes. Remove from the heat and allow to stand for 3 minutes.

    3. Transfer the fish to a serving platter. Blitz the contents of the aluminium parcel in a small food processor and serve on the side of the fish.  Serve with the salad.

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