Revision as of 10:21, 26 May 2024

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Originally from https://www.jamesmartinchef.co.uk/recipes/sea-bass-en-papillote-with-warm-noodle-salad/. Not tried yet.

Sea bass in packets

Ingredients

Pesto

• 1 small bunch coriander and mint
• 1 lemongrass, sliced
• 1 green chilli
• 1 lime, juice and zest
• 1 knob of ginger, sliced
• Splash of soy and fish sauce
• 15g brown sugar
• 30ml peanuts

Sea bass

• 2 sea bass fillets.
• 1 pak choi.
• A few beansprouts.
• Splash of soy sauce.
• 2.5ml grated ginger.
• 2.5ml grated garlic.
• 1 spring onion, sliced.
• 1 lemongrass, sliced

Noodles

• 100g cooked noodles
• 1 spring onion, sliced
• 15ml coriander, chopped
• 15ml pesto, from above

Directions

1. Heat oven to 200°C (fan).
2. Put pesto ingredients into a mixer and blitz.
3. Measure out A4 size sheet of grease proof paper.
4. Lay one bass skin down on the paper.
5. Lay on pak choi, and other ingredients. Dap a small amount of pesto if desired.
6. Put the second bass down on top and wrap the paper round it and pinch to create a packet.
7. Bake in oven for 8 minutes.

1. Cook noodles per instructions.
2. Drain and stir in other ingredients.
3. Place on warmed plates and unwrap fish and serve on top.

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