Share the goodness this Ramadan with Spinneys. This week Rich has cooked up a Thai Sea Bass En Papillote that is super quick and easy to make at home using the freshest ingredients from Spinneys! Check out the recipe below...
2 seabass, scaled, gutted, cleaned and filleted
3 garlic cloves
3 small red chillies, finely chopped
zest and juice 2 limes, plus extra wedges to serve, if you like
100g coriander leaves
2 lemongrass stalks
100g chunk fresh ginger
For garnish and to serve
12 new potatoes boiled
Small knob salted butter
Green salad leaves
Heat oven to 180C/160 fan/gas 4. To prepare the stuffing mixture, bash the lemongrass with the blunt side of your knife to bruise it, then slice it into thin rings. Finely slice the ginger (across the grain) – you can leave the peel on. Squash the unpeeled garlic cloves to release their aroma. Put all the stuffing ingredients into a bowl and mix together.
Prepare the seabass fillets one per person
Take 4 pieces of baking parchment about 50cm in length and place a fillet on each piece, rolling into a rosette Fill the center with a table spoon of the stuffing mixture, scattering the rest over the fish, then season. Fold the sides of the parchment over then roll it into a parcels sealing the edges. This can now be stored in the fridge for a few hrs, if you like. When ready to cook, place on a tray in the oven and bake for 6-8 mins, until the envelope has risen with steam.
While the fish bakes, put the new potatoes in cold water and bring to the boil. Once cooked, drain well, slice in half and return to the pan with a knob of butter.
Arrange the new potatoes and sea bass on the plate, still in the parcel, if you like, serve with green salad.