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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.
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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
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    ORGANIC GARLIC

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    $2.99 ea.

    85 g PRODUCT OF ARGENTINA


  • 1/2
    onion, chopped
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    SWEET VIDALIA ONIONS

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    3 lb PRODUCT OF U.S.A., No. 1 GRADE


  • 1
    red pepper, diced fine
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    ASSORTED COLOUR SWEET PEPPERS

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    3PK PRODUCT OF ONTARIO SWEET SHEPHERD PEPPERS 3 PK PRODUCT OF ONTARIO


    MINI SWEET PEPPERS

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    227 g PRODUCT OF ONTARIO


  • 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
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    GAY LEA BUTTER

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    $2.99 ea.

    454 g SALTED OR UNSALTED


    GAY LEA BUTTER

    GAY LEA BUTTER

    $2.99 ea.

    454 g SALTED OR UNSALTED


  • 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

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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.

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