Skip to content
Sign in Sign up
0My List
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout
Metro Lakeshore & Geneva 101 Lakeshore Rd. St. Catharines ON

Is this your favourite store?

No, let's find my favourite store

Why? This will allow you to browse the flyer, deals and coupons offered in your area.

Close
Sign in Sign up
0My List
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout

Important

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

Ok
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 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 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
Imprimer ma sélection

Ingredients

  • 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
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

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.

Discover your taste profile!

© Société des alcools du Québec, 2007

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.