Parcel Grilled Pesto-Style Sea Bass Fillets and Crispy Potatoes

Cooking sea bass in foils parcel over coals locks in the wonderful moisture of the fish, giving you beautifully succulent fillets every time. In this summer-perfect recipe, our firm sea bass cooks gently with fresh spinach, garlic, basil, and pine nuts - creating a light, pesto-style flavour that’s utterly delicious. Thinly sliced herby potatoes, also cooked in parcels, not only keeps things fuss-free but also manages to cook them to a perfectly crisp texture. A vibrant, no-nonsense dish that’s as easy to cook as it is to clean up.

• Prep: 10 mins
• Cooking: 40 mins
• Serves: 2

Ingredients:

• 2 x Caught & Delivered Sea Bass Fillets [Link this to the product listing in ‘fillets and supremes’]
• Olive oil
• Spinach
• Basil leaves
• Pine nuts
• Garlic, crushed

Potato Parcels

• Roughly 300g of potatoes (any variety you prefer or have in the cupboard), sliced into rounds about 1cm thick
• 2 medium sized shallots, diced
• Roughly a tbsp of mixed dried herbs

Method:

1. Start by preparing your barbecue.
2. For the potato parcels, cut pieces of foil roughly to the size of A3. Lightly oil the foil and scatter the sliced potatoes, a sprinkle of the dried herbs and shallots. Make sure to season well and securely fold into a parcel. We made two parcels for the potatoes, but you can consolidate them into one, or alternatively make more smaller parcels — leaving more space between the potatoes allows them to crisp up more evenly. The choice here is yours, just adjust the foil size depending on the portion sizes.
3. Once the barbecue is ready, place the potato parcels on the grill, and leave for half an hour whilst you prepare the fish parcels.
4. Follow the same wrapping style for the sea bass fillets, making one parcel for each of the fillets. Start by gently tearing the spinach and basil leaves onto the foil, add the pine nuts, garlic and a drizzle of oil with salt and pepper. Place the sea bass fillets on top, and wrap.
5. After half an hour, place the spinach and sea bass parcels on the barbecue. These won’t take long, about 10 to 15 minutes. Check the fish towards the end of the cooking time, a good way to judge this is to see if the fish flakes easily. Similarly, check the potatoes are cooked through and crisp to your liking. You can adjust the cooking temperature by moving the parcels in to the middle or outer edge of the grill.
6. Once your parcels are cooked, remove from the grill and carefully open them. Place the fish on top of the crispy potatoes and tuck in!