Sea bass baked in parchment with fennel, orange and potatoes

Ingredients

For 1 serving

• Sea bass220 g
• Fennel150 g
• Potatoes150 g
• Orange0.5
• Green olives15 g
• Extra virgin olive oil1 tablespoon
• Thymeto taste
• Saltto taste
• Black pepperto taste

Contains: fish

Method

1. Preheat a conventional oven to 200 °C and bring a small pan of salted water to the boil. Peel the potatoes and slice them thinly, about 3 mm; trim the fennel, removing the tough outer layers, and slice it thinly.
2. Blanch the potatoes and fennel in the boiling water for 4 minutes, until they start to soften; drain well.
3. Wash the orange, take off a few strips of zest with a peeler and squeeze the juice.
4. Lay out a large sheet of baking paper, put the potatoes and fennel in the centre, place the sea bass fillets on top skin side down and add the green olives, orange zest and juice, the thyme leaves, the oil, salt and pepper.
5. Close the parcel by folding the edges over several times, put it on a baking tray and bake at 200 °C for 15–18 minutes, until the parcel is puffed and the sea bass flakes.
6. Open the parcel at the table, careful of the steam, and serve the fish with the vegetables and their juices.