Stone Bass with New Potatoes, Tomato Concasse and Chives

Stone bass fillets cooked in parchment parcels with asparagus and leeks, served alongside buttered new potatoes and diced tomatoes.

Healthy Dinner Fish Seafood Gluten Free

Estimated Nutrition

Calories

455.1

kcal / serving

1820.5 kcal total

Carbs

43.2g

per serving

172.8 g total

Fat

14.6g

per serving

58.4 g total

Protein

38.6g

per serving

154.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

A knob for the potatoes

Butter

Small knobs for the fish parcels

Fruits

piece

Lemon

Quartered, juice only

Liquids

White Wine

A splash, approximately 15ml per parcel

NutsSeeds

bunch

Chives

Finely chopped

piece

Salt

To taste

piece

Black Pepper

Freshly ground, to taste

handful

Tarragon

Roughly chopped

Seafood

600

Stone Bass Fillets

4 fillets, 150g each, with skin

Vegetables

piece

Tomatoes

Blanched, peeled, seeded, and diced

New Potatoes

Cut into barrel shapes

handful

Baby Leeks

Chopped into rings

bunch

Asparagus

Woody ends removed

piece

Shallots

Peeled and sliced into rings

Method

Blanch tomatoes in boiling water for 10 seconds, then peel them in ice-cold water.

Seed, dry, and dice the peeled tomatoes.

Boil the shaped new potatoes for 15 minutes, then season and stir in butter, tomatoes, and chives.

Preheat the oven to 200°C.

Prepare four parcels using layers of foil and parchment paper for the fish fillets.

Season fish, add wine and lemon juice, then top with butter, leeks, asparagus, shallots, and tarragon.

Seal the packages, heat on a flame-proof tray on the hob for 2 minutes, then bake for 8 minutes.

Serve the fish and vegetables with their juices alongside the buttery potato mixture.