Ingredients
1 big fillet of sea bass
100g Swiss chard, washed and chopped
4-5 chestnut mushrooms, thinly sliced
2 spring onions, thinly sliced
Half a jar
caper pate
4-5 cherry tomatoes, washed and halved
A sprinkle of
olive oil
A dash of white wine
Salt and pepper
A glass of Colombard Sauvignon Gascogne, Horgelus 2015 as an accompaniment
Method
Put the Swiss chard in the bottom of a sheet of aluminium foil.
Add the chestnut mushrooms and the spring onions.
Lay the filet sea bass of on top then smear the top with the caper pate.
Sprinkle the halved cherry tomatoes, a sprinkle of olive oil and a dash of white wine.
Season with salt and pepper.
Seal the foil into a parcel and bake in a preheated oven at 180c allowing it to steam cook in the juices for 15-20mins until cooked through.
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