Sea Bass en Papillote
with Fennel, Cherry Tomatoes and Capers
Delicious steamed fish and colourful vegetables.
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
15 min
Delicious steamed fish and colourful vegetables.
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
Ingredients
Artichoke hearts
0 Grams
Allergens
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
Rinse vegetables and cut tomatoes in half. Quarter artichokes, slice fennel and lemon thinly and chop herbs. Remove the woody stems off the asparagus. Place all the vegetables on large pieces of foil, 1 piece of foil per person.
2 Add fish
Add the fish on top. Season well with salt and pepper and a drizzle of oil.
3 Fold and bake
Preheat the oven to 200°C. Fold the foil around the fish to create a parcel ensuring it is sealed so the steam can’t escape, as this is how it all cooks. Bake in the oven for 12-15 minutes. Remove from the oven, open the foil and slide the contents onto a plate. Remove the fish skin and serve.
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