Sea bass en papillote recipe

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Seabass en papillote hero 41437c86 4575 4691 b4ab c1c22539f36f 0 472x310
  • Rating: 2 stars
  • Cost per serving: £3.89
  • 15 mins to prepare and 25 mins to cook Takes: 15 mins to prepare and 25 mins to cook
  • 4 Serves: 4
  • Freezable

Preheat oven to Gas 6, 200°C, fan180°C. Scale fish (see previous page).

Cut 4 squares of baking parchment, each large enough to wrap around and enclose the fish.

Divide the finely sliced fennel, leek and carrots between the sheets of baking parchment and add chopped parsley. Lay a whole fish on each then top with 2 slices of lemon and sprigs of dill. Fold up 3 sides and fold edges of parchment again to seal.

Pour a little wine into each parcel through the open end and then seal that tightly. Place the fish on a baking tray and put in the oven for 20-25 minutes until just firm to the touch.

Top tip:
To eat a cooked whole fish, slide the knife along the backbone and under the top fillet to loosen the fish from the bones. When you've eaten the top fillet you can lift out the whole fish bone, revealing the fillet.

white wine glassPair this with Tesco finest* Argentinian Chardonnay

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  • 4 x small whole seabass, sea bream or trout
  • 1 fennel bulb, tough outer leaves removed and chopped
  • ½ leek, rinsed, thinly sliced
  • 2 carrots, cut into matchsticks
  • ½ bunch of parsley, roughly chopped
  • 1 lemon, thinly sliced
  • ½ bunch of dill, roughly chopped
  • 100ml (3½fl oz) white wine
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1 of you five-a-day Each serving contains
  • Calories 175 9%
  • Sugar 1g 2%
  • Fat 4g 6%
  • Saturates 0.5g 3%
  • Salt 0.3g 5%
of an adult's Reference Intake amount. Find out more
Fairy - For the toughest grease-cleaning challenges

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