4 hours ago recipe & photo by Anela Tripkovic![Anela Tripkovic]()
, nutritional review by Jill Wallentin![Jill Wallentin]()
in Recipes, Dinner, Lunch, Meal
, nutritional review by Jill Wallentin
in Recipes, Dinner, Lunch, Meal Baked sea bass parcels with lemon and fennel
These baked sea bass parcels combine tender, flaky fish with fennel and green beans in a fragrant lemon and garlic butter sauce. Everything cooks together in parchment, keeping the fish juicy while the vegetables soak up all the delicious flavors. Served with creamy aioli, it’s an easy low carb, high protein, and gluten-free dinner that’s ready in about 30 minutes.
USMetric
servingservings
Ingredients
Fish parcels
- 1¾ lbs 800 g white fish fillet sea bass, cod, or similar firm white fish (one fillet per serving)white fish fillets sea bass, cod, or similar firm white fish (one fillet per serving)
- 8 oz. 230 g fresh green beans trimmed or wax beans
- 1 1 fresh fennel, thinly sliced or tomatotomatoes
- 4 tbsp 4 tbsp butter
- 2 2 garlic clove, mincedgarlic cloves, minced
- 1 1 lemon, thinly slicedlemons, thinly sliced
- 1 tsp 1 tsp dried thyme
- ¾ tsp ¾ tsp salt
- ¼ tsp ¼ tsp ground black pepper
- 2 tbsp 2 tbsp fresh parsley, chopped or fresh dill
Aioli
- ¾ cup 180 ml mayonnaise
- 1 1 garlic clove, mincedgarlic cloves, minced
- ½ tbsp ½ tbsp lemon juice
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Making low carb simple
Instructions
- Preheat the oven to 400°F (200°C).
- Cut large pieces of parchment paper, one for each serving. Divide the green beans and fennel between them and place the fish on top. Season with salt and pepper, then top with the butter, garlic, thyme, lemon slices, and parsley.
- Fold the parchment over the fish and vegetables and tightly crimp the edges to create sealed parcels. Place them on a baking sheet.
- Bake for 12–15 minutes, depending on the thickness of the fish, until it is opaque and flakes easily with a fork and the vegetables are tender.
- Meanwhile, mix the mayonnaise, garlic, and lemon juice in a small bowl to make the aioli.
- Carefully open the parcels, allowing the hot steam to escape. Spoon the buttery juices over the fish and vegetables and serve with the lemon garlic aioli.
Can I use olive oil instead of butter?
Yes. Replace the butter with olive oil for a slightly lighter flavor. Butter gives the dish a richer taste and creates a delicious sauce with the juices released by the fish and vegetables.
Can I use other vegetables?
Yes. Replace the green beans with sugar snap peas, broccoli, asparagus, or zucchini. Keep in mind that cooking times may vary depending on the vegetable.
Can I use another type of fish?
Yes. Cod, haddock, pollock, or halibut also work well. Adjust the cooking time depending on the thickness of the fillets.
