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    Greek-style sea bass parcels

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    Greek-style sea bass parcels


    Sea bass is a delicate fish, and steaming it in a parcel with the courgettes helps to retain its lovely flavour and the juices.

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 4


    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.

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    Cook's tip

    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.


    Average user rating

    3 stars