Sea Bass with Vegetables

Ingredients

• 700 g sea bass
• 0.5 bunch parsley (chopped)
• 1 tbsp thyme leaves (chopped)
• 1 tbsp basil (chopped)
• 2 tbsp olive oil
• 2 red onions
• 4 Carrots
• 1 bunch spring onions
• 2 fennel bulbs
• 2 Garlic cloves
• 150 ml white wine
• Salt
• freshly ground pepper

Instructions

1. 1.

   Peel the onions and slice them into thin rings.

2. 2.

   Peel the carrots and dice them.

3. 3.

   Wash, trim, and cut the spring onions into about 2 cm pieces.

4. 4.

   Halve the fennel, clean it, remove the core, and slice into strips.

5. 5.

   Peel and halve the garlic cloves.

6. 6.

   Place the vegetables in a parchment bag, drizzle with oil, season with salt and pepper, then pour over the white wine.

7. 7.

   Combine the herbs together.

8. 8.

   Wash the sea bass, pat dry, cut into portions, coat with the herb mixture. Place on top of the vegetables and seal the parchment bag. Bake in a preheated oven at 180°C for about 25‑30 minutes. Open one side of the bag, pour out the broth, taste, and season the fish with salt and pepper. Serve the fish over the vegetables with the broth.

9. 9.