recipe for Sea Bass with Fennelhas been reproduced
courtesy of Qbag.
who or what is Qbag?
Qbag provides the ideal solution for healthy and convenient
cooking. It allows you to cook a wide range of dishes
in the traditional en papillote style in a conventional
oven and on a BBQ.
Barbecue cooking is a favourite pastime, but cooking
different foods on a BBQ side by side (such as burgers,
sausages, chicken, vegetables, fish and fruit) can be
a problem. Qbag is the ideal solution as the aluminium
foil cooking bags are able to withstand the direct heat
on a barbecue and allow you to cook meat, fish and vegetarian
recipes next to each other without the transfer of flavours.
Qbag is perfect for the gourmet cook, vegetarian / vegan,
those with a caravan or people who enjoy camping.
Qbag locks in the flavours of your favourite food by
retaining its moisture and succulence whilst cooking
on a BBQ or in a conventional oven. The window, which
also helps your food breathe, lets you keep an eye on
the dish whilst it's cooking and you can peel it back
to add ingredients, stir or even have a quick taste.
For where to order your Qbags from visit www.qbag.com
for Sea Bass with Fennel
1 x Qbag
2 X 185 g sea bass fillets skin on
2 plum tomatoes
1 bulb fennel
3 heaped tsp capers, rinsed and chopped
3 anchovy fillets chopped
1 tbsp chopped parsley
3 tsp white wine vinegar
3 tbsp extra virgin olive oil /or 6 sprays low fat
Salt and pepper
to make Sea Bass with Fennel
the fennel bulb in half, then slice as thinly as you
can, leaving thin cross section slices of fennel.
the tomato into 1/2 cm slices.
all the ingredients except the fish in a bowl.
flatten out the ingredients in the bag, then lay the
fish fillets on top skin side up
two 2 cm folds in the bag press down firmly and place
onto an oven tray.
in a preheated oven at 200°C for 15 20
with permission of www.qbag.com