Fish in a bag
Fish baked in a bag
Sea bass with vine tomatoes, sweet potatoes and laverbread.
Ingredients
300g sweet potato
2 x 170g sea bass or red snapper fillets with skin removed
3-4 tbsp laverbread
2 spring onions, chopped
8 cherry tomatoes
1 tbsp Italian herb seasoning
1 tbsp olive oil
lemon juice
salt and pepper
Preparation time: 15 mins
Cooking time: 25 mins
Serves: 2
Method
Preheat oven to 200°C.
Cut the sweet potato into thin slices and chop spring onions.
Cut four pieces of baking paper into 35cm x 35cm squares. Place two pieces of paper on a baking tray.
Arrange the potatoes in the middle of each piece of paper, topped by the fillet of fish.
Season with salt and pepper and a sprinkling of the Italian herbs.
Top with 1-2 tablespoons of laverbread, the chopped spring onions and the cherry tomatoes.
Drizzle with olive oil and a squeeze of lemon juice.
Top each pile with the last two pieces of baking paper and, starting from one corner, twist the edges all the way around to seal the parcel.
Place the baking tray in the oven and cook for 15-20 mins.
Serve the parcels onto plates, carefully tear open (be careful of hot steam) and eat straight from the bags.
