Ingredients
- 2 fillet Sea bass fillets
- 4 slice Lemon
- 4 piece Basil
- 75 g Butter
- 100 ml Vermouth
- 200 g Spinach
- 110 g Fresh peas
- 67 to_taste Salt
- 67 to_taste Black pepper
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75 g
Butter
Alternative: Margarine
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2 fillet
Sea bass fillets
Alternative: tofu
Instructions
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Preheat oven to 190C/375F/Gas 5.
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Fold two sheets of aluminum foil into large squares and lightly grease the shiny sides with butter.
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Place a sea bass fillet on each buttered square, flesh side down.
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Top each fillet with 2 lemon slices, 2 basil leaves, 25g butter, salt, and pepper.
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Fold the foil over the fish to make an envelope and pour 50ml vermouth into each pocket.
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Crimp the envelope edges to seal and bake in the preheated oven for 15 minutes.
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Remove fish from the oven and strain the juice from each parcel into a saucepan.
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Bring the juice to a boil and reduce by half, then add the remaining butter.
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Steam spinach until just wilted, then season with salt and pepper.
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Serve the sea bass over the steamed spinach, drizzled with the reduced vermouth sauce.
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