Today’s Greek recipe is a great way to enjoy Sea Bass. Using very few ingredients and letting the oven do all the hard work, once you unwrap the parchment paper you are rewarded with a delicious meal, full of flavours, aromas and nutritious goodness.
INGREDIENTS (serves 4)
2 whole Sea Bass (apr 600-700g each), cleaned
Zest of one unwaxed lemon
4 tbsp fresh parsley leaves, chopped
1 tbsp fresh spearmint, chopped
2 garlic cloves, thinly sliced
80ml extra virgin olive oil
30ml dry white wine
3-4 medium sized carrots, sliced into round pieces about 0.5cm thick
Salt and pepper to season
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