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Kale, Lemon & Garlic Sea Bass Parcels
6 months ago, 4 min read
Lemon, Garlic & Kale Sea Bass Parcels
Light, fresh and full of flavour, these sea bass parcels pair Chefs’ Selections Premium Collection Sea Bass Fillets with tender kale, sliced garlic, butter and fresh lemon. Cooking everything together in parchment locks in moisture and creates a beautifully aromatic lemon and garlic cooking juice.
Light & Fresh Appeal: A simple way to bring premium seafood to the menu, combining fresh flavours with an easy individual-portion format that works particularly well for lighter lunch occasions.
Ingredients
300g
Kale, thick stalks removed and roughly chopped
Kale, thick stalks removed and roughly chopped
4
Garlic cloves, peeled and thinly sliced
Garlic cloves, peeled and thinly sliced
2
Lemons, halved
Lemons, halved
100g
Butter, cut into 25g portions
Butter, cut into 25g portions
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 kale.
Divide the chopped kale into 4 equal portions and place in the centre of each parchment pouch.
Divide the chopped kale into 4 equal portions and place in the centre of each parchment pouch.
Add the garlic.
Scatter the sliced garlic evenly over the kale.
Scatter the sliced garlic evenly over the kale.
Add the lemon.
Squeeze half a lemon over each portion of kale.
Squeeze half a lemon over each portion of kale.
Season the kale.
Season lightly with salt and freshly ground black pepper.
Season lightly with salt and freshly ground black pepper.
Add the butter.
Place a 25g piece of butter on top of the kale in each pouch.
Place a 25g piece of butter on top of the kale in each pouch.
Add the sea bass.
Lay one frozen Chefs’ Selections Premium Collection Sea Bass Fillet, skin-side down, on top of the butter and kale in each parcel.
Lay one frozen Chefs’ Selections Premium Collection Sea Bass Fillet, skin-side down, on top of the butter and kale in each parcel.
Finish the fish.
Drizzle each fillet with olive oil and season lightly with salt and freshly ground black pepper.
Drizzle each fillet with olive oil and season lightly with salt and freshly ground black pepper.
Seal the parcels.
Fold the parchment around the fish to close the parcels securely, ensuring the steam is trapped inside.
Fold the parchment around the fish to close the parcels securely, ensuring the steam is trapped inside.
Transfer to a baking tray.
Arrange all four parcels on a baking tray.
Arrange all four parcels on a baking tray.
Bake at 180°C for around 12 minutes, or until the core temperature of the fish reaches 75°C.
The fish should be cooked through, with opaque flesh that flakes easily.
The fish should be cooked through, with opaque flesh that flakes easily.
This works well as a lighter main course for lunch menus or care and education settings. Serve with steamed potatoes, barley or a grain salad to absorb the lemon-garlic cooking juices.
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