Sea Bass and Zucchini Parcels
Ingredients
- 2 sea bass fillets (about 150g each), skin on
- 2 medium zucchini, thinly sliced
- 1 unwaxed lemon, half sliced, half juiced
- 3 tbsp extra-virgin olive oil
- Salt, to taste
- Baking paper
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Instructions
- 1
Heat the oven to 200°C (180°C fan).
- 2
Cut two large sheets of baking paper. Lay half of the zucchini slices in the middle of each sheet, season with salt and drizzle with a little olive oil.
- 3
Put a sea bass fillet on each bed of zucchini, skin side down. Season with salt, add two lemon slices, the lemon juice and the rest of the oil.
- 4
Fold the paper over and roll the edges tightly to seal the parcels. Put them on a baking tray.
- 5
Bake for 18 to 20 minutes. Open the parcels at the table: the fish should flake easily.
Notes
Baking paper keeps the lemon and fish away from metal while they cook. Fresh fish, zucchini and lemon are all rated low on our low-nickel food list; canned fish and shellfish are not.
Tips & Tricks
- Use fresh sea bass or sea bream, not canned or frozen breaded fish.
- Slice the zucchini thinly (3 mm) so they cook in the same time as the fish.