Sea bass in parchment with dill vegetables and barley

Ingredients

For 1 serving

• Sea bass200 g
• Pearl barley55 g
• Zucchini120 g
• Fennel100 g
• Dill5 g
• Lemon0.5
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, fish,

In season: May – September

Method

1. Preheat a conventional oven to 200 °C. Rinse the pearl barley and boil it in salted water for 25 minutes, until tender but still with some bite; drain.
2. Meanwhile have the fishmonger scale and gut the sea bass, or rinse it under cold water and pat dry. Thinly slice the courgettes and fennel and slice half the lemon.
3. Lay out a large sheet of baking paper and place the courgettes and fennel in the centre with a pinch of salt. Lay the bass on top with the lemon slices and dill in its belly, season with the extra virgin olive oil, salt and black pepper and seal the parcel by folding the edges.
4. Bake for 20 minutes, until the fish is opaque and the flesh comes away easily from the bone.
5. Open the parcel, minding the steam, and serve the bass with the vegetables and the barley dressed with the parcel juices.