Sea Bass En Papillote with Ratatouille
with potato wedges & basil-parm mayo
"En papillote" is a French cooking technique that means "in paper": ingredients are placed inside folded parchment or foil and baked. This method steams the food, locking in moisture and lots of flavour!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
200 g
Potatoes
120 g
Sea bass
(Contains: Vis)
20 g
Pre-cut onion & garlic
½ piece
Romano pepper
½ piece
Courgette
½ piece
Roma tomato
½ piece
Lemon
⅓
Tomato paste
5 g
Fresh flat leaf parsley & basil
½ sachet(s)
Sicilian-style herb mix
10 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
Not included in your delivery
1 tablespoon
Olive oil
½ tablespoon
Extra virgin olive oil
45 milliliters
Low sodium vegetable stock
1.5 tablespoon
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C. Thoroughly wash the potatoes and cut them into wedges. Pat them dry and transfer to a bowl, then drizzle with olive oil. Season with salt and pepper, then toss well to coat. Transfer to a parchment-lined baking sheet and roast in the oven for 25 - 30 minutes.
Slice half of the lemon and cut the other half in wedges. Finely chop the parsley. Transfer the fish to a large sheet of aluminium foil, skin side down. Season the fish with salt and pepper, then top with the parsley and some of the lemon slices. Be sure to reserve some lemon to use later as garnish. Drizzle the fish with the extra virgin olive oil, then fold the foil tightly so as to seal it.
Bake the fish alongside the potatoes during the final 10 - 12 minutes of cooking time (see Tip). Meanwhile, prepare the stock. Deseed the Romano pepper and then cut it into thin strips. Dice the courgette and tomato.
Tip: use a second baking sheet or oven rack if necessary.
Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the onion with the Romano pepper and garlic for 2 - 3 minutes. Stir in the Sicilian-style herbs and the tomato paste and fry for 1 minute. Add the courgette and fry for 4 - 5 more minutes. Season to taste with salt and pepper.
Stir in the diced tomatoes and the stock, then let the ratatouille simmer for 6 - 8 minutes, covered. Meanwhile, finely chop the basil and grate the Parmigiano Reggiano. Transfer both to a small bowl and add the mayonnaise, then mix well to combine. Add some lemon juice as preferred, then season to taste with salt and pepper.
Serve the ratatouille, potatoes and papillote on plates. Serve the rest of the lemon wedges and the basil-parm mayo alongside.
