Sea bass in parchment paper

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.

Sea bass in parchment paper

Servings

Preperation

Cooking

Waiting

See more recipes:

Carrot and shrimp meatballs

Ceviche with mango

Egg noodles with shrimp and vegetables

Kalymnos octopus fritters

Sea bass in parchment paper

Servings

Preperation

Cooking

Waiting

See more recipes:

Carrot and shrimp meatballs

Ceviche with mango

Egg noodles with shrimp and vegetables

Kalymnos octopus fritters

Do you want me to send you more delicious recipes?