Sea Bass in parchment paper with vegetables, raisins and chili
Ingredients
-
1 Sea Bass (600-800g.)
-
250g. spinach
-
2 fresh onions
-
Half fennel
-
Ten mint leaves, chopped
-
4 tablespoons dill, chopped
-
One small chili pepper, chopped
-
50ml olive oil
-
Zest of 1 lime
-
Juice of half a lime
-
1 tablespoon black raisins
-
Salt
-
Freshly ground pepper
Preparation
-
Remove the outer leaves of the fennel, cut in half and slice.
-
In a saucepan sauté the onions and fennel. Add spinach, herbs and, in the end, the peppers and the raisins.
-
Once the spinach is cooked, add the juice and zest of the lime, the salt and the pepper.
-
Filet the sea bass. Divide the filets with the vegetables in parchment papers and fold the envelopes closed.
-
Bake at 180° C for 15-20 minutes.