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Sea Bass with Vegetables and Sweet Potatoes from the Foil

Sea Bass with Vegetables and Sweet Potatoes from the Foil

Sea bass is one of the finest in the sea. We cook the fish in foil to keep it tender and juicy. That moment when we open the package makes it all worthwhile for the fresh aroma. But do not bend too low over the plate: the steam is hot!

The cooking in the package is not just a taste revelation. It is also vitamin-friendly and fast.

Sea Bass with Vegetables and Sweet Potatoes from the Foil
Difficulty:Medium

Ingredients

Servings:1
  • 2sea bass fillets (Approx. 120g each)
  • 1large sweet potato
  • 1fennel tuber
  • 2 small sticks ofspring onion
  • 1 tuberbeetroot
  • Salt and Pepper
  • 10 gfresh thyme
  • 15 mlolive oil
  • 2 bowsaluminum foil (about 20x20cm)

Steps

STEP 1

Preheat the combo oven on convection at 160°C.

STEP 2

Halve the fillets of sea bass and salt.

STEP 3

Wash the vegetables, and peel the sweet potato and beetroot. Cut the fennel in half and remove the stalk. Cut the beetroot, fennel, and spring onions into strips and place in a bowl. Cut the sweet potato into strips with a peeler and add to the bowl. Season with salt, pepper, and thyme.

STEP 4

Place the vegetables on the aluminum foil, drizzle with olive oil, and place the fish on top. Close the foil in each case to a small package.

STEP 5

Cook on convection 160°C for 13 minutes.

Enjoy

Sea Bass with Vegetables and Sweet Potatoes from the Foil

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