Baked sea bass & black garlic parcels

Name: Baked sea bass & black garlic parcels
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 3 cloves Cooks' Ingredients Rich Dark Black Garlic; 3 tbsp olive oil; 1 lemon, zest finely grated, and juice of ½ lemon; 180 g pack 2 sea bass fillets; 3 salad onions, sliced; ½ red chilli, deseeded and sliced; 25 g pack flat leaf parsley, coarsely chopped; new potatoes, to serve; fine green beans, to serve

Flaky sea bass wrapped in a parcel and cooked with sweet, earthy black garlic.

4 out of 5 stars(1) Rate this recipe

HealthyHigh protein

Serves2
CourseMain meal
Prepare5 mins
Cook15 mins
Total time20 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

3 cloves Cooks' Ingredients Rich Dark Black Garlic
3 tbsp olive oil
1 lemon, zest finely grated, and juice of ½ lemon
180g pack 2 sea bass fillets
3 salad onions, sliced
½ red chilli, deseeded and sliced
¼ x 25g pack flat leaf parsley, coarsely chopped
new potatoes, to serve
fine green beans, to serve

Method

Preheat the oven to 220°C, gas mark 7. In a small bowl squeeze the black garlic cloves out of their papery skins, and crush to a paste using the back of a teaspoon and pressing against the bowl. Whisk in the oil, lemon zest and juice to make a paste, then season with a pinch of sea salt and freshly ground black pepper.
Take a rectangle of non-stick baking parchment twice the size of the fish and place on a baking tray. Place one of the sea bass fillets (skin side down) at one end, spoon on one third of the black garlic paste, then scatter with the sliced salad onions and half the chilli. Place the remaining fillet on top (skin side up) and spoon on one third of the black garlic paste. Fold the baking parchment over and the edges under to seal and form a parcel. Bake in the oven for 12–15 minutes, or until the fish is opaque and just cooked through.
Serve halved, topped with the remaining black garlic paste, scattered with parsley, remaining chilli and a wedge of lemon, accompanied with new potatoes and fine green beans.