Sea Bass Parcel with Kale and Mushroom Pile

Another post and another seafood serving. I might as well be a pescetarian - which I am not - but its just that lately I have been drawn towards lightly filling meals. So this is another recipe in which I drew alot of ideas and inspirations from several sources. Meaning that I have had to fine tune it over time to finally arrive at this recipe that I have now stuck with.This is a go to meal I happily resort to after a hard day's grind. I hope you enjoy trying this yourselves.




Ingredients

• 2 Sea Bass Fillets
• 1 Garlic Clove
• 1 Spring Onions
• 3 tbsp Lemon Juice
• 2tbsp White Wine Vinegar
• 2 small Chillies
• 3 tbsp garlic Extra Virgin Olive Oil
• 1 tsp Corn Starch powder
• 125ml (small wine glass) Dry White Wine - Sauvignon Blanc
• 2 tbsp fresh Parsley
• A pinch of Peppercorn
• 2oz Kale
• 3.5oz Chestnut Mushrooms
• 1oz Butter
• 1tsp Lime Juice
• Salt to Taste

Method

Sea Bass Parcel

1. Preheat Oven to 230 degrees C.
2. To blender add garlic clove, spring onions, chillies, white wine vinegar, lemon juice, extra virgin olive oil, white wine, corn starch powder, parsley and peppercorn. Blend thoroughly.
3. Line an oven dish with aluminium foil and place sea bass fillets in the middle.
4. Fold the edges of the aluminium foil together to create a pocket.
5. Pour in the blended mixture over the fillets in the aluminium foil pocket.
6. Fold over the edges of the aluminium foil to seal in the contents completely.
7. Place in oven for 20 minutes,
8. Remove from oven and open up one of the edges of the parcel without spilling out the contents, but wide enough to expose the contents.
9. Return to oven for 10 minutes.
10. Remove from oven and plate.

Kale and Mushroom Pile

1. Melt butter in saucepan on low heat.
2. Add mushrooms and sweat until butter is absorbed.
3. Add kale and stir in with mushrooms for about 2 minutes.
4. Add lime juice and salt to taste.
5. Remove from heat immediately and plate. 

Serve by itself or accompanied with warm garlic or pita bread.

Serves 2