Sea bass cooked en papillote is a quick and healthy dinner that you really can’t go wrong with. Serve with steamed vegetables.
Ingredients
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- For the roasted sea bass
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- 2 whole
sea bass, gutted - 4 sprigs
oregano - 6
potatoes, cut into 1cm/½ in slices
- 2 whole
- For the harissa paste
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- 1 red
chilli, seeds removed, roughly chopped - 2 tsp ground
cumin - 2 tsp ground
caraway seeds - 1 tbsp sweet smoked
paprika - 2
garlic cloves, peeled - 2 tbsp
tomato purée - 3 tbsp
red wine vinegar - 4 tbsp
olive oil, plus extra for greasing
- 1 red
Preparation method
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Preheat oven to 190C/375F/Gas 5.
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Trim the sea bass by removing the fins with scissors and scoring the flesh in a crisscross pattern.
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For the harissa paste, place all the ingredients into a small food processor and blend until smooth.
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Rub the harissa paste all over the fish and stuff the cavity of the fish with oregano.
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Take two large pieces of aluminium foil big enough to wrap each fish with room to spare. Place an equally-sized piece of greaseproof paper on top of each one, then lightly grease with oil.
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Divide the potatoes between the pieces of greaseproof paper and place a fish on top. Wrap the greaseproof paper and aluminium foil around the fish like a Cornish pasty, using the foil to seal the join.
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Roast in the oven for 20-25 minutes.
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To serve, remove the fish from the oven and carefully open the wrapping. Use a fish slice lift the fish out and place on a serving platter. Place the potatoes around the fish and spoon over any juices that are left in the bag.