Pepes sea bass parcel with turmeric and tomato

Ingredients

For 1 serving

• Sea bass180 g
• Cherry tomatoes100 g
• Shallot20 g
• Garlic1 clove
• Turmeric1 teaspoon
• Ginger5 g
• Lemongrass10 g
• Basil5 g
• Fish sauce1 teaspoon
• Peanut oil1 teaspoon
• White rice65 g
• Zucchini120 g
• Saltto taste

Contains: nuts, fish,

In season: June – September

Method

1. Heat the oven to 200 °C (conventional). Rinse the rice and cook it in plenty of boiling salted water for the time on the packet, until tender; drain and keep covered.
2. Meanwhile peel the shallot, garlic and ginger, remove the outer leaves of the lemongrass and pound them in a mortar with the turmeric, groundnut oil and fish sauce to a paste.
3. Halve the cherry tomatoes and slice the courgettes thinly; pick the basil leaves.
4. Spread the paste over the sea bass fillets, lay them on a sheet of baking paper with the tomatoes, courgettes and basil around them and seal the parcel well, folding the edges.
5. Bake for 18 minutes, until the parcel is puffed and the fish opaque and flaking; open it carefully, minding the steam, and serve with the rice.