This dish is so quick and simple to make - the foil parcel is a great trick and cooks fish perfectly creating a delicious sauce.
The combination of sea bass and lemon is of course a classic, but the basil and vermouth help to give it a little edge. This dish works perfectly with a chilled bottle of rich Chardonnay. Enjoy!
To serve two:
2 fillets of sea bass
4 slices of lemon
4 basil leaves
75g/3oz butter, plus extra for buttering aluminium foil
100ml/3½fl oz vermouth
200g/7oz spinach leaves
salt and freshly ground black pepper
Preparation method - and follow video below:
Preheat the oven to 190C/375F/Gas 5.
Fold two sheets of tin foil into large squares and butter the shiny sides.
Place a fillet on each buttered square of foil, flesh side down.
For each portion, top with 2 slices of lemon, 2 basil leaves, 25g/1oz of butter and some salt and pepper.
Fold the foil over the fish to make an envelope, and pour 50ml/2fl oz of vermouth into each pocket.
Leave for a few seconds to settle, then crimp the envelope edges to seal and place in the oven for 15 minutes.
Once cooked, remove the fish from the oven and strain the juice from each parcel into a saucepan.
Bring to the boil and reduce by half, then add the remaining butter.
Bring a saucepan of water to the boil, place a steamer on top then add the spinach and cover with a lid.
Steam until just wilted, then remove and season with salt and black pepper.
To serve, put the fish with the lemon slices and basil onto warmed plates, then pour over the sauce. Serve with the spinach.Suggest a correction