Parcel Baked Whole Marinated Seabass

Organic Tomato & Enniscoe House Wild Garlic & Basil Sauce, Crispy Sweet Potato Fries

Ingredients & Recipe Marinade Ingredients:

25g Dill

25g Flat Leaf Parsley

1 Lemon/Lime (Zest & Juice)

50 mls Olive Oil

3 Cloves of Garlic

20g Diced Ginger

10g Baby Capers

Salt & Pepper

Tomato, Garlic & Basil Sauce

2 Medium Red Onions Diced 20g Wild Garlic

20 ml White Wine Vinegar 20g Granulated Sugar 10 Tomatoes Chopped

50g Tomato Puree

50g Fresh Basil

1 Lemon

Preparation:

Mix all the marinade ingredients together in a bowl Place the fish in a deep tray, pour the marinade over and leave in the fridge for 2 hours

Blanch your Sweet Potato Fries in the fryer at 150°C Leave to cool and finish later To make your sauce, sweat off the onions until golden brown Add the wild garlic, white wine vinegar and sugar Leave to simmer for 5 minutes Next add the chopped tomatoes, tomato puree, cover with water and simmer for a further 20 minutes When ready, blitz the sauce and pass through a colander Finally add the juice and zest of your lemon and leave to cool

Next place 2 sheets of tin foil and 1 sheet of grease proof paper big enough to encase 1 Seabass, onto a flat surface Place the fish onto the greaseproof paper and spoon some of your marinade over the fish and place 2 small knobs of butter on top Now fold the tin foil into a parcel and repeat the same for the other 3 fish

Method

Pre-Heat your oven to 180°c Place your fish parcels onto a baking tray and place in the oven for approximately 30 minutes Preheat your fryer to 180°c After 30 mins remove your fish from the oven and allow rest for 5 mins Fry off your sweet potato fries and season Reheat your tomato sauce Now serve, being careful not to burn your fingers whilst opening your fish parcels