SEA BASS BAKED IN PARCHMENT WITH POTATOES, CAPERS, AND OLIVES

Preparation: 20 minutes

Cooking: 12-15 minutes

Servings: 4

INGREDIENTS:

• 2 sea bass (1 1/3 lbs. or 500-600 g each), filleted
• 7 oz. (200 g) potatoes
• 1 oz. (28 g) capers in salt, rinsed
• 3 oz. (80 g) Taggiasca olives
• 1/3 cup plus 1 1/2 tbsp.
• (100 ml) extra-virgin olive oil
• 1 tbsp. chopped fresh parsley
• a few sprigs fresh rosemary
• a few fresh sage leaves
• salt and pepper

INSTRUCTIONS:

1. Bring a pot of well-salted water to a boil. Peel the potatoes and cut them into wedges. Cook them in the salted water for 5 minutes, then drain.
2. Heat the oven to 350°F(180°C). Season the sea bass fillets with salt and pepper and place them in on sheets of parchment. Evenly distribute the olives, capers, and potato wedges over each fillet, along with the sprigs of rosemary and sage leaves. Drizzle with the oil and seal the packets.
3. Wrap the packets individually in aluminum foil and bake for 12 to 15 minutes. Serve the fillets sprinkled with the parsley.