Save to your scrapbook
Greek-style sea bass parcels
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Sea bass is a delicate fish, and steaming it in a parcel with the courgettes helps to retain its lovely flavour and the juices.
300g baby new potatoes, halved
400g can chickpeas, drained and rinsed
2 courgettes, thinly sliced
4 frozen Waitrose Greek Sea Bass Fillets, thawed
4 salad onions, thinly sliced
25g pack flat leaf parsley, leaves picked
1 tsp olive oil
1 lemon, quartered
1. Preheat the oven to 220°C, gas mark 7. Cook the potatoes in a large pan of boiling water for 12 minutes, add the chickpeas and cook for a further 2-3 minutes, until the potatoes are tender.
2. Meanwhile, divide the courgettes among 4 large squares of foil. Place a sea bass fillet on top of each and scatter over the salad onions. Bring up the edges of the foil and tightly seal. Sit the parcels on a baking sheet and bake for 10-12 minutes, until the fish is cooked through.
3. Drain the potatoes and chick peas and return to the pan. Add the parsley and a splash of olive oil and toss well together. Serve with the fish, courgettes and any cooking juices, and a lemon wedge, for squeezing over.
These parcels can be cooked on the barbecue – just sit them on the rack above the coals and cook for 10–12 minutes, as above.
Typical values per serving:
This recipe was first published in September 2012.