Seabass Parcel | U Fit Studio

Sea bass parcel

I love fish but have often struggled to make it tasty and appealing.  Learning to cook without always using fats has also been an experience, but this is so straightforward and marvellously the skin is left on the paper so no fiddling about with taking it off if you don’t like it – and I don’t!!!!

Ingredients (makes 1 portion, multiply for as many as you like…..)

1 sea bass fillet
1 clove garlic, peeled and sliced
1″ fresh ginger, peeled and julienned
1 spring onion, chopped
Small handful cherry tomatoes
Dash of tamari
1 mushroom, peeled and sliced
Grind of black pepper

Method

Cut a strip of baking parchment, or if you don’t have any you can use foil (shiny side in), lay your sea bass on the parchment/foil, sprinkle all the pre-prepared ingredients over the top.  Wrap it up together so no steam can escape when cooking – keep the fish flat though.  Cook at 180 degrees for approx 10 mins.  The fish will be moist and infused with the flavours.  Use a spatula to serve on to the plate.  I ate mine with oven roasted asparagus and freshly steamed broccoli and green beans and boiled baby new potatoes.