Baked sea bass with fennel and porcini mushroom

1. 1

   Preheat the oven to 200C/180C Fan/Gas 6. Fold two sheets of kitchen foil into two large squares and grease the tops of the squares with butter.

2. 2

   Place a fish fillet, skin-side up, in the middle of each square of foil. Top each fillet with the fennel, mushroom and thyme. Season with salt and pepper.

3. 3

   Fold the sides of the foil up around the fish and pour the vermouth over each fillet. Seal up the foil edges to create a parcel.

4. 4

   Set the foil parcels on a baking tray and bake for 10-12 minutes. Check to see if the fish is cooked by carefully opening the parcel and piercing the fish with a toothpick. If it goes in with no resistance, the fish is ready.

5. 5

   Meanwhile, bring a saucepan of lightly salted water to the boil. Add the rainbow chard to the pan and cook for 2 minutes, or until wilted. Drain in a colander and squeeze out the excess water. Season the chard with salt and pepper and drizzle with the olive oil.

6. 6

   Strain the juices from the fish parcels into a saucepan and set the fish aside in the foil to keep hot. Bring to the boil, reduce by half and then add the butter.

7. 7

   Top the seabass topped with the butter sauce and serve with the chard and cooked lentils alongside.

1 serving ≈ 300 g

Nutrition values are estimates. - means data is unavailable.