- 4 sea bass fillets
- 3 carrots
- 2 shallots
- 50 g chunk of fresh ginger
- 2 red chillies
- 2 limes
- Coriander leaves
- Olive oil
- 500 g baby potatoes (for garnish)
- 1 knob of butter (for garnish)
- Fresh parsley and mixed salad leaves (for garnish)
Heat the oven to 180c/160c fan/gas 4.
Peel the carrots, shallots and ginger and finely chop into thin batons. Chop the chillies into thin slices.
Heat a teaspoon of olive oil in a pan and add the carrots, shallot, ginger and coriander. Season with salt and gently sweat on medium heat until the carrots begin to soften. Set aside.
Take 4 pieces of baking parchment (about 30cm x 30 cm). Place a quarter of the mixture on each piece of paper. Add 2 slices of lime and one sea bass fillet each. Season with salt and freshly squeezed lime juice. Fold the paper in half over the fish, then start at one edge and fold over one short section of paper at the time, moving along the edge until the whole of the parcel has been sealed. Repeat with the remaining parcels and place them on a baking sheet. Bake for 10-12 minutes.
For the potato salad, boil the potatoes in salted water until soft. Drain and set aside in a bowl. Add a knob of butter over the potatoes, as they are still hot. Season with salt and finely chopped parsley leaves.
To serve, place each fish parcel on a large serving plate. Use scissors or a small knife to remove the top side of the baking paper. Serve with potato salad and mixed salad leaves seasoned with salt and olive oil.
PAIR WITH: SAUVIGNON BLANC
Crisp and refreshing, bursting with zingy passionfruit and grapefruit flavours.