Seabass en Papillote with Salsa Verde
Tender seabass fillets, juicy tomatoes, olives and capers — all wrapped up and roasted over hot coals, finished with homemade salsa verde.
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Ingredients
- 4 IOW tomatoes sliced
- A few capers
- Stoned olives
- 2 x 200g seabass fillet scored
- Few sprigs oregano
- Drizzle of olive oil
- Salt
- pepper
- Salsa Verde
- 1 small bunch basil picked and chopped
- 1 clove garlic, peeled and crushed
- 2 tbs small capers
- 1 small bunch parsley, chopped
- 4 anchovies, chopped
- 1 lemon, juice and zest
- 50ml olive oil
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