Ingredients

• 70g/2½oz unsalted butter
• plus extra for greasing
• 2 sea bass fillets
• about 175g/6oz each
• 1 fennel bulb
• core removed
• sliced and blanched
• 1 fresh porcini mushroom
• trimmed and sliced
• 2 fresh thyme sprigs
• 100ml/3½fl oz dry white vermouth
• 400g/14oz rainbow chard
• trimmed and washed
• 1 tsp extra virgin olive oil
• sea salt and freshly ground black pepper
• 100g/3½oz cooked Umbrian lentils (lentils de castellucio)
• to serve

Directions

• Preheat the oven to 200C/180C Fan/Gas 6. Fold two sheets of kitchen foil into two large squares and grease the tops of the squares with butter.
• Place a fish fillet
• skin-side up
• in the middle of each square of foil. Top each fillet with the fennel
• mushroom and thyme. Season with salt and pepper.
• Fold the sides of the foil up around the fish and pour the vermouth over each fillet. Seal up the foil edges to create a parcel.
• Set the foil parcels on a baking tray and bake for 10–12 minutes. Check to see if the fish is cooked by carefully opening the parcel and piercing the fish with a toothpick. If it goes in with no resistance
• the fish is ready.
• Meanwhile
• bring a saucepan of lightly salted water to the boil. Add the rainbow chard to the pan and cook for 2 minutes
• or until wilted. Drain in a colander and squeeze out the excess water. Season the chard with salt and pepper and drizzle with the olive oil.
• Strain the juices from the fish parcels into a saucepan and set the fish aside in the foil to keep hot. Bring to the boil
• reduce by half and then add the butter.
• Top the seabass topped with the butter sauce and serve with the chard and cooked lentils alongside.