Italian Sea Bass al Cartoccio with Lemon and Herbs
Sea bass baked in parchment with lemon, capers, and Mediterranean herbs — 38g protein, coastal Italian dinner under 30 minutes.
10mPrep
18mCook
2Servings
280Calories
38gProtein
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Ingredients
- 300 gsea bass fillets
- 1 unitlemon
- 1 tbspcapers
- 60 gcherry tomatoes
- 2 tbspfresh parsley
- 1 unitgarlic clove
- 1 tspolive oil
- 30 mlwhite wine
- 1salt and pepper
Ingredients
- 300 g sea bass fillets
- 1 unit lemon
- 1 tbsp capers
- 60 g cherry tomatoes
- 2 tbsp fresh parsley
- 1 unit garlic clove
- 1 tsp olive oil
- 30 ml white wine
- to taste salt and pepper
Instructions
- Place fish on parchment. Top with sliced lemon, halved tomatoes, capers, garlic, parsley, and wine.
- Drizzle with oil, season. Fold parchment into a sealed parcel.
- Bake at 200°C for 18 minutes. Open at table for full aroma.