Skip to content
Important

The product you've selected is unavailable at your chosen store it could not be added to your Cart.

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Fast checkout

??fast.checkout.fast.cart.remodal.description_en??

It will be used to make checkout faster in the future! You can modify it at any time.

Fast Checkout has been activated.

Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.

Organic and well being market

Delivery address:
Payment:

Online Grocery

Delivery address:
Time Slot:
Time Slot:
Not selected
Payment:

You can modify these options at any time in the “Fast Checkout” section of your account.

You can modify these options at any time in the "Quick order" section of your account.
Sea bass Vegetable Bundles https://www.metro.ca/userfiles/image/recipes/baluchons-bar-legumes-2061.jpg PT15M PT15M PT30M
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.
4
4 2 5 4
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
Sea bass Vegetable Bundles

Sea bass Vegetable Bundles

Rate this recipe
2 Votes
4
servings
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4 tsp.
    (20 mL)
    vegetable oil
  • 2
    garlic cloves, chopped
  • 1/2
    onion, chopped
    You might like:

    Flyer Deal  (1)
    SCHNEIDERS MINI-SIZZLERS

    SCHNEIDERS MINI-SIZZLERS

    $3.99 ea.

    FROZEN, 375 g


  • 1
    red pepper, diced fine
    You might like:

    Flyer Deal  (1)
    ASPARAGUS PRODUCT OF MEXICO, NO. 1 GRADE, 2.99/LB, 6.59/KG OR LEMONS 2 LB, PRODUCT OF SPAIN OR TURKEY, 2.99 EA.OR ASSORTED COLOUR SWEET PEPPERS 3 PK PRODUCT OF ONTARIO OR MEXICO, 2.99 EA. OR GREEN FRE

    ASPARAGUS PRODUCT OF MEXICO, NO. 1 GRADE, 2.99/LB, 6.59/KG OR LEMONS 2 LB, PRODUCT OF SPAIN OR TURKEY, 2.99 EA.OR ASSORTED COLOUR SWEET PEPPERS 3 PK PRODUCT OF ONTARIO OR MEXICO, 2.99 EA. OR GREEN FRE

    $2.99 /lb or ea.


  • 1 lb
    (454 g)
    sea bass fillets
  • 1 Tbsp.
    (15 mL)
    fresh lemon juice
    You might like:

    Flyer Deals  (2)
    ASPARAGUS PRODUCT OF MEXICO, NO. 1 GRADE, 2.99/LB, 6.59/KG OR LEMONS 2 LB, PRODUCT OF SPAIN OR TURKEY, 2.99 EA.OR ASSORTED COLOUR SWEET PEPPERS 3 PK PRODUCT OF ONTARIO OR MEXICO, 2.99 EA. OR GREEN FRE

    ASPARAGUS PRODUCT OF MEXICO, NO. 1 GRADE, 2.99/LB, 6.59/KG OR LEMONS 2 LB, PRODUCT OF SPAIN OR TURKEY, 2.99 EA.OR ASSORTED COLOUR SWEET PEPPERS 3 PK PRODUCT OF ONTARIO OR MEXICO, 2.99 EA. OR GREEN FRE

    $2.99 /lb or ea.


    ORGANIC LEMONS

    ORGANIC LEMONS

    $3.99 ea.

    454 g PRODUCT OF SPAIN



  • Salt and pepper to taste
  • 3
    sheets of phyllo dough, thawed and cut in four
  • 1/3 cup
    (80 mL)
    butter, melted
    You might like:

    Flyer Deal  (1)
    SAVE $4.00
    LACTANTIA BUTTER

    LACTANTIA BUTTER

    $2.99 ea.

    454 g, SALTED OR UNSALTED


  • 1 cup
    (250 mL)
    chopped fresh spinach
    You might like:

    Flyer Deal  (1)
    STRAWBERRIES 454 G PRODUCT OF U.S.A., NO. 1 GRADE RASPBERRIES 170 G PRODUCT OF MEXICO BLACKBERRIES 170 G PRODUCT OF MEXICO

    STRAWBERRIES 454 G PRODUCT OF U.S.A., NO. 1 GRADE RASPBERRIES 170 G PRODUCT OF MEXICO BLACKBERRIES 170 G PRODUCT OF MEXICO

    $1.99 ea.


  • 4
    slices of provolone, cut in strips
Imprimer ma sélection

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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.