Never been a lover of alot of fish, although you wouldn't have to twist my arm to much to tuck into crab, lobster or well most shell fish really, but unless the fish is whole and bbq'd on a beach somewhere its never my first choice. So last evening I decided fish should be on the menu at least once a week and this is what I did.
Cut a large pieces of silver foil and buttered an area in the middle big enough for the fish to cover. One per person.
Place a sea bass fillet skin side up on buttered area of each piece of foil. Place 2-3 fresh basil leaves on to skin of fish in a central circle. This is because next you place a slice of unwaxed lemon on top of the basil, which stops the lemon contacting the fish. Season with seasalt flakes and freshly ground black pepper.
Before sealing the parcels add a good glug of dry vermouth to each - about 4 tbsps. Seal tightly folding all sides cloced. place all parcels in a baking tray and pop in an oven pre heated to 200 C for 10 to 15 minutes depending on size of the fillets.
Once cooked pour the juices from each parcel into a pan and once they start to bubble add some chopped knobs of unsalted butter and stir in until suace has thickened slightly and serve over fish.
What did I eat with it, peas sorry, I love peas. If you don't have vermouth, white wine would do just as well. It is really handy to buy a bottle though its cheap and last for ages and unlike wine I do not feel compelled to finish the open bottle off.
I would rate this recipe well. Thought it was yummers and him indoors ate it too.
Wish me luck off for hair cut, I look like a lego head!!!!
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