Barbecue on the beach sea bass parcels

Nina Parker shares her recipe for barbecue on the beach sea bass parcels
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Barbecue on the beach sea bass parcels

Prepare these fish parcels at home before heading to the beach for a barbie. Enjoy with a couple of glasses of chilled, dry white

Serves    2

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Food July August
  • You will need
  • Method
  • Olive oil 2 tbsp

  • Unsalted butter 1 tsp

  • Fennel bulb 1 large, thinly sliced

  • Banana shallots 2, thinly sliced

  • Garlic 3 cloves, diced

  • Whole sea bass 2, cleaned and gutted

  • Honey 2 tsp

  • White wine 2 tbsp

  • Lemon 1, sliced

  • Flat-leaf parsley a small bunch

  • Sea salt and black pepper

  1. Preheat the oven to 200°c/gas 6 or light the barbecue.
  2. Cut two sheets of non-stick baking paper and two sheets of kitchen foil large enough to cover the fish.
  3. Heat the olive oil and butter in a large frying pan until hot. Add the fennel and shallots and cook for a few minutes until softened. When they begin to brown, add the garlic and stir together for a moment, then remove from the heat.
  4. Lay out the sheets of foil with the baking paper on top (this prevents the fish from piercing the parcel). Divide the onion and fennel mixture between the two pieces of paper and place a sea bass on top of each. Season, then fold in the ends of each parcel on either side of the fish’s head and tail and gradually begin to tightly twist it into a sealed package, leaving a 10cm hole open at the top.
  5. Distribute the honey, white wine, lemon slices and parsley equally between each parcel before sealing the tops. Tightly fold the foil under the fish to make a tight and compact parcel. Place the foil packages on a baking tray and bake for about 45 minutes, or grill on a preheated barbecue, covered, for 30 minutes. The fish should be perfectly cooked and tender. Serve in the foil packages for guests to open at the table.

Recipe from Nina St Tropez: Recipes from the South of France by Nina Parker.

You will need

  • Olive oil 2 tbsp

  • Unsalted butter 1 tsp

  • Fennel bulb 1 large, thinly sliced

  • Banana shallots 2, thinly sliced

  • Garlic 3 cloves, diced

  • Whole sea bass 2, cleaned and gutted

  • Honey 2 tsp

  • White wine 2 tbsp

  • Lemon 1, sliced

  • Flat-leaf parsley a small bunch

  • Sea salt and black pepper

Method

  1. Preheat the oven to 200°c/gas 6 or light the barbecue.
  2. Cut two sheets of non-stick baking paper and two sheets of kitchen foil large enough to cover the fish.
  3. Heat the olive oil and butter in a large frying pan until hot. Add the fennel and shallots and cook for a few minutes until softened. When they begin to brown, add the garlic and stir together for a moment, then remove from the heat.
  4. Lay out the sheets of foil with the baking paper on top (this prevents the fish from piercing the parcel). Divide the onion and fennel mixture between the two pieces of paper and place a sea bass on top of each. Season, then fold in the ends of each parcel on either side of the fish’s head and tail and gradually begin to tightly twist it into a sealed package, leaving a 10cm hole open at the top.
  5. Distribute the honey, white wine, lemon slices and parsley equally between each parcel before sealing the tops. Tightly fold the foil under the fish to make a tight and compact parcel. Place the foil packages on a baking tray and bake for about 45 minutes, or grill on a preheated barbecue, covered, for 30 minutes. The fish should be perfectly cooked and tender. Serve in the foil packages for guests to open at the table.

Recipe from Nina St Tropez: Recipes from the South of France by Nina Parker.

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