Name: Sea bass in parchment paper
Prep time: 15 min
Cook time: 25 min
Yield: 2
Ingredients: 2 sea bass fillets; 200 g cherry tomatoes; 1 pepper; 1 small zucchini; 2 cloves garlic; 3 tbsp olive oil; zest from ½ lemon; thyme; oregano; salt; pepper

Sea bass in parchment paper

Servings

Preperation

15 minutes

Cooking

25–30 minutes

Waiting

–

Preheat the oven to 180°C.

Clean the asparagus and, if thick, cut them in half. Cut the cherry tomatoes in half, the pepper into thin strips and the zucchini into thin slices.

Place all the vegetables in a bowl, add the olive oil, the lemon juice and zest, the thyme, salt and pepper, mix and leave them to marinate for 5–10 minutes.

Spread out a large piece of parchment paper and arrange the marinated vegetables on it.

Place the sea bass fillets on top, season with salt and pepper and add the garlic and oregano.

Seal the parchment paper well into a packet so it keeps in the steam.

Bake for 25 minutes, until the sea bass is cooked and the vegetables have softened. Open the parchment paper carefully and serve immediately.