- Serves: 2
- Cook Time: 10 minutes
- Prep Time: 20 minutes
- Effort: easy
- 6 salted anchovy fillets, from a tin or jar, drained and finely chopped
- 3 tbsp capers, drained and chopped
- 1 clove garlic
- handful parsley, finely chopped
- handful rocket, finely chopped
- splash red wine vinegar
- 1/2 lemon, juice only
- 1 tbsp Dijon mustard
- 6-8 tbsp olive oil
- pinch sea salt
For the sea bass
- 1 bulb fennel, very finely sliced
- small handful parsley, chopped
- small handful dill, chopped
- pinch sea salt
- splashdry white wine
- 2 sea bass
- 150 g waxy salad potatoes, boiled and halved
- 150 g cherry tomatoes, halved
- 2 tbsp extra virgin olive oil
1. Preheat the oven to 230C/gas mark 8.
2. For the salsa verde: mix all of the ingredients together in a bowl and season, to taste, with sea salt and freshly ground black pepper. You can add a little more vinegar, mustard, lemon juice or olive oil to balance the flavours to your liking.
3. For the sea bass: cut out four pieces of baking parchment paper, twice as big as the sea bass fillets. Place two pieces side-by-side on a baking tray.
4. Divide the fennel, parsley and dill between the two pieces of parchment and season with sea salt and freshly ground black pepper.
5. Scrunch up the edges of the parchment then pour a splash of white wine over the fennel and herbs.
6. Season the sea bass fillets with sea salt and freshly ground black pepper then sit each fillet on top of the fennel and herbs.
7. Mix the potatoes and tomatoes in a bowl with the olive oil then arrange these around the fish.
8. Lay the remaining parchment paper over each fillet and tightly scrunch the sides of the top and bottom pieces of parchment together to make a tightly sealed parcel around each piece of fish.
9. Transfer to the oven and cook for 8-10 mins, or until the fish is just cooked through.
10. Transfer the parcels onto warm serving plates and carefully undo the parcels, folding back the sides. Spoon the salsa verde over the fish and serve at once.
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