This recipe from The Lincolnshire Chef is full of goodness – just what you need in the summer. The meatiness of the Sea Bass goes brilliantly with the tanginess of the tomatoes, grapefruit and lemon.
Serve with buttery new potatoes and green beans for a tasty, nutritious meal.
Preheat oven to 180ºc. Place a large sheet of baking paper on top of a piece of foil and place onto a baking sheet.
Coat the sea bass fillets in 1 tbsp olive oil, season with salt and pepper and place on top of the baking paper. Scatter the vine tomatoes, olives and grapefruit of the fillets and drizzle over the remaining oil and juice of half a lemon.
Sprinkle the tomatoes with salt to draw open the skin and carefully fold together the paper bag, sealing with the foil and making sure the top of the bag isn’t touching the fish. Place into a preheated oven and cook for 12 to 14 minutes.
Whilst the fish is cooking, bring a pan of salted water to the boil and cook new potatoes for 8 to 10 minutes until tender, and beans for 2 minutes. Drain and coat with a knob of butter and pinch of salt and pepper.
To serve, remove the seabass fillets from the oven and carefully remove from their parcel.