Heston Blumenthal's sea bass en papillotte

Heston Blumenthal shows you how to make a suprisingly simple fish dish on the barbecue.

DURATION 0:03:48

Tags: en, barbecue, Heston Blumethal, sea bass, fish,

Recipe - 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.