Sea Bass Parcels with Wild Rice Recipe

Ingredients : Serves 4

50 g/2 oz/0.25 cup brown rice, soaked in cold water overnight, then drained

50 g/2 oz/0.25 cup wild rice
25 g/1 oz/0.25 cup pine nuts
30 ml/2 tbsp sultanas (golden raisins)

15 ml/1 tbsp chopped dill (dill weed)

Salt and freshly ground black pepper

1 large sea bass, scaled and cut into four pieces
15 ml/1 tbsp lemon juice
1 onion, thinly sliced
2 bay leaves, halved
30 ml/2 tbsp dry white wine

Method :

Rinse the rice well, then place them in a saucepan and add enough water to come 2 cm or 2/3 in above the rice. Bring to the boil, cover and simmer for about 30 minutes until cooked. Drain, rinse under cold water until cool, then drain well. Mix with the pine nuts, sultanas and dill and season with salt and pepper. Sprinkle the fish inside and out with lemon juice, salt and pepper. Transfer to large pieces of foil and stuff with the rice mixture. Arrange the onion slices on top of the fish, add a pieces of bay leaf to each and sprinkle with the wine. Twist the tops of the foil together to make loose parcels, allowing plenty of space for the fish. Place in a baking tin (pan) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 40 minutes until the fish is cooked through and tender.