I love to cook simple fresh food. The idea of preparing a dish that’s complete and then popping it into an oven it heaven. The naughty thing is I actually pop the whole foil cooked parcel directly onto the plate. It’s OK to do this for a family dinner, but clearly not if the Queen comes to dinner!
Northampton has to be the most central town more or less in the country. We are 2 hours away from an sailors or sea here. I have no idea where there is a fresh fishmongers, (will search one out). There is a van that stops in my village now and again selling fish, fresh not too sure though!!
So whilst I dropped into yet another supermarket the other day I was on the look out for a simple piece of fresh fish. I went for fresh fillets of sea bass from the fish counter. I just want to also mention that if I ever have any white wine opened , I normally glug some into the foil bag before sealing completely. This also tastes wonderful, if no white white I also use dry Vermouth from the spirit cupboard.
To prepare two fillets of sea bass ‘En Papillote’
2 fillets of sea bass
1 red pepper, sliced thinly
6 chestnut mushrooms, halved or quartered
half lemon juiced
drizzle of olive oil
small bunch of fresh parsley
small pinch of marjoram or oregano
salt and pepper
Fresh and very quick to prepare. |
Only take around 20 mins to bake. |
1. Preheat the oven to 190C.
2. Take a sheet of baking parchment, foil, or I use Lakeland’s 2 in 1, which is baking parchment and foil, its a revelation, I love it.
3. Slice your pepper thinly and quarter the mushrooms.
4. Place the sea bass onto your chosen paper. Sprinkle over the peppers and mushrooms.
5. Season with salt and pepper. Sprinkle over the marjoram.
6. Squeeze over the fresh lemon juice and drizzle over the olive oil.
7. A generous topping of fresh parsley, on top, adds that delicious colour too.
Seal into a parcel. Place onto a baking tray and bake for around 20 mins approx.
Serve with a salad or some new potatoes. A light simple supper, perfect for a summers evening…………..!!
Carmela x