Preparation & Cooking time 30 mins.
Prep 10 mins
- 70g/2½oz unsalted butter, plus extra for greasing
- 2 sea bass fillets, about 175g/6oz each
- 1 fennel bulb, core removed, sliced and blanched
- 1 fresh porcini mushroom, trimmed and sliced
- 2 fresh thyme sprigs
- 100ml/3½fl oz dry white vermouth
- 400g/14oz rainbow chard, trimmed and washed
- 1 tsp extra virgin olive oil
- sea salt and freshly ground black pepper
- 100g/3½oz cooked Umbrian lentils (lentils de castellucio), to serve
- Lemon Zest
- 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.
- 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.
- 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.
- 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.
- Meanwhile, bring a saucepan of lightly salted water to the boil. Add the rainbow chard and lentils to the pan and cook for 3 minutes, or until wilted and lentils soft. Drain in a colander and squeeze out the excess water. Season the chard with salt and pepper and drizzle with the olive oil.
- 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.
- Top the seabass with the butter sauce and lemon Zest and serve with the chard and cooked lentils alongside.