Recipe #2061
Sea bass Vegetable Bundles
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 30 min |
4
servings
servings
| Category: | Fish and Seafood |
| Subcategory: | Fish |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 4 tsp. (20 mL) vegetable oil*
- 2 garlic cloves, chopped
- ½ onion, chopped
- 1 red pepper, diced fine
- 1 lb. (450 g) sea bass fillets
- 1 Tbsp. (15 mL) fresh lemon juice
- Salt and pepper to taste
- 3 sheets of phyllo dough, thawed and cut in four
- 1/3 cup (80 mL) butter*, melted
- 1 cup (250 mL) chopped fresh spinach
- 4 slices of Provolone, cut in strips
- *We recommend you the Merit Selection products.
Preparation
Preheat oven to 375°F/190°C.
In a skillet, heat oil and cook garlic, onion and red pepper for 1 min. Drain and set aside.
In the same skillet, sprinkle fillets with lemon juice, season and cook 2 min. per side. Drain and flake fish. Set aside.
Brush entire phyllo sheets with melted butter.
Make four stacks of 3 sheets.
Divide fish among 4 squares and top with spinach, cooked pepper and a slice of cheese.
Seal phyllo, making 4 little bundles. Brush with butter.
Bake bundles on a baking sheet until golden, about 8 min.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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