Sea Bass in parchment paper with vegetables, raisins and chili
Ingredients
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1 Sea Bass (600-800g.)
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250g. spinach
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2 fresh onions
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Half fennel
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Ten mint leaves, chopped
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4 tablespoons dill, chopped
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One small chili pepper, chopped
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50ml olive oil
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Zest of 1 lime
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Juice of half a lime
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1 tablespoon black raisins
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Salt
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Freshly ground pepper
Preparation
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Remove the outer leaves of the fennel, cut in half and slice.
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In a saucepan sauté the onions and fennel. Add spinach, herbs and, in the end, the peppers and the raisins.
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Once the spinach is cooked, add the juice and zest of the lime, the salt and the pepper.
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Filet the sea bass. Divide the filets with the vegetables in parchment papers and fold the envelopes closed.
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Bake at 180° C for 15-20 minutes.
