Love British Food - Stuffed Sea Bass Parcels

Recipes

Indulge in British food! Seek out in-season fruits and vegetables, quality British meat and some of our country’s fabulous cheeses and dairy produce when you are out shopping and use these to create delicious meals at home. What about trying some of our most traditional dishes, such as Shepherd’s Pie or Apple Crumble, and giving them a modern twist?!

If you have children, consider involving them in the preparation of the meal – British Food Fortnight is a great opportunity to teach them a few cooking skills as well as an appreciation of the pleasures and health benefits of eating good food.

There are lots of recipe ideas for you to try. Follow the Recipe menu options to find the one that tempts you most!

Stuffed Sea Bass Parcels

Serve with a fresh salad and a wedge of lemon.

This is one of the top selling dishes on the Fountain Inn's menu. Recipe devised by Daniel Tennant, Head Chef, The Fountain Inn, Clent. (© Daniel Tennant) – recipe supplied by The Union Pub Company

Ingredients:
1 whole filleted sea bass
½ a red onion
Handful of chopped tarragon
2 desert spoons of Crème fraiche
Sea salt & freshly ground black pepper

Method:
Tear off a square of aluminium foil big enough to cover the whole fish

Cut a piece of greaseproof paper and place on top of the foil.

Grease the paper with butter

Heat oven to 180C (or gas mark 4)

Lay one half of the sea bass skin side down on the greaseproof paper and season with salt and pepper.

Mix the red onion, tarragon and crème fraiche in a bowl and spread mixture on top of the seasoned sea bass.

Season the other half of the sea bass and place skin up on top of the mixture.

Fold edges of the foil up the seal creating a foil parcel.

Bake in the oven for 20 minutes.