James Martin

Sea Bass en Papillotte with Salsa Verde

SERVES 2

INGREDIENTS

• 4 Isle of Wight tomatoes, sliced

• 2 tsp green capers

• 2 tsp pitted green olives

• 8 asparagus spears

• 2 x 200g sea bass fillets, skin scored

• Few oregano sprigs

• Olive oil

FOR THE SALSA VERDE

• Small bunch of basil, leaves picked and chopped

• 1 garlic clove, crushed

• 2 tsp green capers

• Small bunch of parsley, chopped

• 4 anchovies, chopped

• 1 lemon, zest and juice

• 50ml olive oil

1 Heat a barbecue until hot – the coals should be white. Lay a large sheet of foil on a work surface, then place all the ingredients on top of it, except for the salsa ingredients. Cover with another sheet of foil, seal the edges tightly, then transfer to the barbecue rack and cook for 4-5 minutes.

2 While the fish and vegetables are cooking, combine all the salsa verde ingredients in a small bowl and mix well. Once the fish and vegetables are cooked, open the foil parcel and spoon the salsa verde over the top. Serve directly from the foil parcel.

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