Medium

Sea bass with courgette and potato parcels

Name: Sea bass with courgette and potato parcels
Prep time: 40 min
Cook time: 35 min
Total time: 75 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 700 g Sea bass (4 edible fillets from 2 fish, estimated weight); 600 g Courgette (2 courgettes; use trimmings with filling); 400 g Potato; 150 g Spring Onion; 150 g Green pepper; 10 g Garlic; 60 ml Extra virgin olive oil (30 ml potatoes, 10 ml baking and 20 ml dressing); 15 ml Apple cider vinegar; 4 g Parsley; 0.5 g Black pepper; 1 g Cayenne pepper; 3 g Salt

Total time1 h 15 min Preparation + cooking; may include waiting

Preparation and possible waiting: 40 min · Cooking: 35 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Fish: Ingredient to check: Sea bass. Sulphites: check label: Ingredient to check: Apple cider vinegar. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

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Sea bass with courgette and potato parcels. Serve each fillet with two parcels, the garlic dressing and a few drops of vinegar.

Jump to steps

40 minpreparation and possible waiting

35 mincooking

4servings

1.674 kcalwhole recipe

419 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 15 min Preparation + cooking; may include waiting

Preparation and possible waiting: 40 min · Cooking: 35 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Pescatarian Main course 1 to 2 hours Spanish

Allergens

View full classification 18 tags

Diet

Pescatarian

Dietary requirements

Gluten-freeLactose-freeEgg-freeNut-freePeanut-freeSoy-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

Lunch

Preparation

Baking

Appliances

Oven

Cuisine

Spanish

Season

All year round

Occasion

Everyday menu

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Main course

Meal

Lunch

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

Chop the spring onion and pepper and soften with 30 ml oil. Add the peeled potatoes in thin slices and cook for 15–20 minutes until tender.
Cut 16 long courgette strips with a mandoline and its guard. Chop the trimmings and cook with the potatoes. Blanch the strips for 1 minute and dry on kitchen paper.
Cross the strips in pairs to form eight bases. Put potatoes in the centre and fold the ends over to make parcels. Place on a tray.
Put the seasoned fish fillets on another part of the tray and divide 10 ml oil between the fish and parcels. Bake at 230 °C for 10–12 minutes until the fish is opaque.
Heat the sliced garlic and cayenne with 20 ml oil until the garlic is lightly coloured. Remove from the heat and add parsley.
Serve each fillet with two parcels, the garlic dressing and a few drops of vinegar.

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Ingredients

Method

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