Sea bass Vegetable Bundles

Sea bass Vegetable Bundles
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time

Ingredients

Add all
  • 4 tsp.
    (20 mL)

    vegetable oil

  • 2

    garlic cloves, chopped

  • 1/2

    onion, chopped

  • 1

    red pepper, diced fine

  • 1 lb
    (454 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

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.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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