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Sea Bass with Fennel

This recipe for Sea Bass with Fennelhas been reproduced courtesy of Qbag. So 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

Ingredients 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 spray oil
Salt and pepper

How to make Sea Bass with Fennel

  • Cut the fennel bulb in half, then slice as thinly as you can, leaving thin cross section slices of fennel.
  • Cut the tomato into 1/2 cm slices.
  • Mix all the ingredients except the fish in a bowl.
  • Spoon into an open Qbag.
  • Carefully flatten out the ingredients in the bag, then lay the fish fillets on top skin side up
  • Make two 2 cm folds in the bag press down firmly and place onto an oven tray.
  • Bake in a preheated oven at 200°C for 15 – 20 minutes.

Serves 2

Qbag
www.qbag.com

Published with permission of www.qbag.com

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