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Fennel, Tomato & Black Olive Sea Bass Parcels
6 months ago, 4 min read
Fennel, Tomato & Black Olive Sea Bass Parcels
A fresh and elegant way to serve sea bass. Chefs’ Selections Premium Collection Sea Bass Fillets are steamed in parchment with fennel, cherry tomatoes, black olives, garlic, lemon and butter, creating a beautifully aromatic dish with tender fish and plenty of flavour.
Premium Mediterranean Appeal: Combining quality seafood with vibrant Mediterranean-inspired ingredients, these individual parcels create an impressive yet straightforward dish that works perfectly as a premium main or seasonal menu special.
Ingredients
200g
Fennel, sliced as thinly as possible
Fennel, sliced as thinly as possible
200g
Cherry tomatoes, halved
Cherry tomatoes, halved
8g
Fennel seeds
Fennel seeds
120g
Pitted black olives, drained
Pitted black olives, drained
2
Garlic cloves, peeled and thinly sliced
Garlic cloves, peeled and thinly sliced
100g
Butter, cut into 25g portions
Butter, cut into 25g portions
2
Lemons, halved
Lemons, halved
60g / 4 tbsp
Olive oil
Olive oil
To season
Salt and freshly ground black pepper
Salt and freshly ground black pepper
4 sheets
Baking parchment, approx. 50cm square
Baking parchment, approx. 50cm square
As required
Kitchen string for tying parcels
Kitchen string for tying parcels
Method
Preheat the oven to 180°C fan.
Prepare the parchment.
Lay the 4 sheets of baking parchment on a clean work surface.
Lay the 4 sheets of baking parchment on a clean work surface.
Create the parcels.
Fold the sides of each sheet upwards and tie both ends with kitchen string to create a pouch.
Fold the sides of each sheet upwards and tie both ends with kitchen string to create a pouch.
Add the vegetables.
Divide the fennel and cherry tomatoes equally between the 4 parchment pouches, placing them in the centre.
Divide the fennel and cherry tomatoes equally between the 4 parchment pouches, placing them in the centre.
Add the aromatics.
Sprinkle over the fennel seeds, then add the black olives and sliced garlic, sharing them evenly between all 4 portions.
Sprinkle over the fennel seeds, then add the black olives and sliced garlic, sharing them evenly between all 4 portions.
Add the butter and lemon.
Place a 25g piece of butter into each pouch. Squeeze over the lemon juice, dividing it evenly between the parcels.
Place a 25g piece of butter into each pouch. Squeeze over the lemon juice, dividing it evenly between the parcels.
Season the vegetables.
Season lightly with salt and freshly ground black pepper.
Season lightly with salt and freshly ground black pepper.
Add the sea bass.
Place one frozen Chefs’ Selections Premium Collection Sea Bass Fillet, skin-side down, on top of each vegetable base.
Place one frozen Chefs’ Selections Premium Collection Sea Bass Fillet, skin-side down, on top of each vegetable base.
Finish the fish.
Drizzle each fillet with olive oil and finish with a little extra salt and freshly ground black pepper.
Drizzle each fillet with olive oil and finish with a little extra salt and freshly ground black pepper.
Seal the parcels.
Bring the parchment up around the fish to close and secure if needed, ensuring the steam is trapped inside.
Bring the parchment up around the fish to close and secure if needed, ensuring the steam is trapped inside.
Transfer to a baking tray.
Place all four parcels onto a baking tray.
Place all four parcels onto a baking tray.
Bake at 180°C for approximately 12 minutes, or until the core temperature of the fish reaches 75°C.
The flesh should be opaque and flake easily when cooked.
The flesh should be opaque and flake easily when cooked.
Serve the parcels still wrapped for theatre, allowing guests to open them at the table. Alternatively, open the parcels in the kitchen and plate the fish with the cooking juices over new potatoes or grilled sourdough.
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