This is a very versatile dish – you can substitute many other fish, such as swordfish or grouper. The most important thing is that it’s fresh and from a sustainable source. The fish steams itself in the wrapped parchment paper and goes wonderfully with salad or greens.
Ingredients for 4
Sea bass – 1 fillet per person
Extra virgin olive oil with lemons – 2 tablespoons
Red onion – 1
Fennel – 8 sprigs
Lemon – 8 slices
Capers in olive oil – 4 tablespoons
Dry white wine – half a cup
Salt and pepper to taste
Find a really fresh fish at your fishmonger and – unless you’re an expert – ask them to fillet it for you. If each fillet is huge, divide it in half. Otherwise place a fillet on a piece of parchment paper big enough to wrap the fish and leave an air pocket. Drizzle over the olive oil, pop on the onion slices, then the fennel and next the lemon slices. Sprinkle the capers over the top and season with salt and pepper. Finally sprinkle over the white wine and carefully wrap the fish. Heat the oven to 400oF/200oC/GM6 and bake for 20minutes. Check the fish is cooked through (opaque in the middle) and if not cook for another 5 or 10 minutes. Serve immediately.
Wash, clean and pat dry the seafood. If you do have big squid and cuttlefish cut away the mouth parts and the bone of the cuttlefish. Cut into rings if necessary.
