Seabass with Leccino Olives & Semi-Dried Tomatoes

Serves 4 - Prep: 10 minutes - Cook: 15-20 minutes

Casalinga products used in this recipe:

Steamed within a tin foiled bed, not only is this dish full of colour and flavour...but it will save you time on the dreaded washing up. Result!


1. Preheat the oven to 180C . Tear off 4 rectangles of tin foil large enough to form a parcel around the fillets. Place the Seabass in the centre of the foil, sprinkle over the tomatoes, olives and parsley. Top with a few lemon wedges. Season with salt and pepper. Pull the sides of the foil up around the fish and drizzle the fillets with oil and wine. Fold the edges of the foil to make sealed packets.
2. Arrange the parcels on a baking sheet and bake for about 15-20 minutes, depending on the size of your fish. The fillets will steam to perfection with the juices. Once cooked place each parcel onto a plate and gently open the foil like a boat shape. Add extra lemon wedges and serve.