2 large skin-on sea bass fillets (or other white fish - see tip)

zest and juice ½ orange

2 tsp maple syrup

2 tsp wholegrain mustard

2 tbsp olive oil

100g watercress

small bunch parsley, chopped

small bunch dill, chopped


Heat oven to 200C/180C fan/gas 6. Place each sea bass fillet, skin-side down, on individual squares of foil.

Mix together the orange zest, maple, mustard, 1 tbsp olive oil and some seasoning, and drizzle it over the fillets.

Pull the sides of the foil up and twist the edges together to make individual parcels.

Place the parcels on a baking tray and bake in the oven for 10 mins until the fish is just cooked and flakes easily when pressed with a knife.

Mix with the orange juice, remaining oil, the watercress, herbs and seasoning.

Divide between 2 plates and top each with a sea bass fillet. Drizzle over any roasting juices that are caught in the foil and serve immediately.

Recipe adapted from: Good Food

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