Ingredients

• 150g/5½oz sea bass fillet
• 30g/1oz butter
• cut into cubes
• salt and freshly ground black pepper
• squeeze lemon juice
• 2 tbsp white wine
• small handful each fresh coriander and mint leaves
• dash olive oil
• ½ lime
• juice only
• 3 cherry tomatoes
• halved
• 2 tsp soy sauce
• dash olive oil
• ¼ onion
• finely chopped
• 150ml/5fl oz white wine
• 2 tbsp double cream
• 1 lime
• zest only
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the sea bass en papillote
• place the sea bass fillet onto a square of greaseproof paper twice the size of the sea bass fillet. Place onto a baking sheet.
• Add the cubed butter
• salt and freshly ground black pepper
• lemon juice and white wine and pull up the edges of the greaseproof paper to make a parcel.
• Transfer to the oven and bake for ten minutes
• or until the fish is just cooked. Remove from the oven and set aside in a warm place.
• Meanwhile
• for the Thai-style salad
• place the herbs
• olive oil
• lime juice
• cherry tomatoes and soy sauce into a small bowl and stir together. Set aside.
• For the lime butter sauce
• heat the olive oil in a small saucepan
• add the onion and fry over a gentle heat until softened but not coloured.
• Add the white wine and simmer until the liquid has reduced by half. Add the cream
• lime zest and salt and freshly ground black pepper and simmer for a further 2-3 minutes.
• To serve
• place the fish parcel onto a serving plate and open. Place the Thai-style salad inside the parcel beside the fish and pour over the lime butter sauce.