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Parseli daenog y môr gyda pesto (Sea Bass Parcels with Pesto)

Parseli daenog y môr gyda pesto (Sea Bass Parcels with Pesto) is a traditional Cymric (Welsh) recipe for a classic dish of sea bass cooked ina parcel with wine, lemon and green pesto. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Sea Bass Parcels with Pesto (Parseli daenog y môr gyda pesto).

prep time

10 minutes

cook time

25 minutes

Total Time:

35 minutes

Serves:

Rating:

Tags : Herb Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Draenog y môr yw un o fy hoff bysgod a phobi yw'r ffordd orau o'i baratoi. Fel person sydd yn aml yn chwilota am fwydydd gwyllt mae gennyf amryw o wahanol besto yn y ty (pesto gwyrdd yw'r gorau yma, er enghraifft pesto bara lawr a garlleg gwyllt). Gan fod popeth yn cael eu coginio mewn parseli papur pobi, gellwch weini yn unionsyth o'r parseli gan eu hagor wrth y bwrdd a does dim gwaith golchi llestri ar ol bwyta!

Cynhwysion:

1 draenog y môr mawr neu 2 fach, wedi tynnu’r tu mewn, eu glanhau a thynnu’r cen
1 lemwn mawr, wedi’i dafellu
4 llond llwy fwrdd pesto ffres
Joch o win gwyn
Halen Môr
Pupur du

Dull:

Cynheswch y popty i 200ºC (180ºC Fan/400ºF/Marc Nwy 6). Torrwch riciau yng nghroen y draenog môr â chyllell finiog a’i osod ar gannol ddalen ddwbl o bapur pobi. Stwiffiwch y canol â’r tafellau lemwn a thaenu’r pesto dros y croen. Codwch ochrau’r papur pobi ac ychwanegu joch o win gwyn. Sesnwch gyda halen a phupur du, yna rhowch y pysgodyn mewn tun pobi a chau’r parsel yn sownd drosdo (haws plygu'r pen yna rhowlio tura'r pysgodyn). Trosglwyddwch i'r pobty cynnes a choginiwch am ryw 25ain. Gweinwch gyda salad ffenigl a thomatos.

English Translation

Sea bass is one of my favourite fish, and baking or roasting is one of the best ways to prepare it. As someone who is wild forager I usually have several different pestos on the go (a green pesto is best here, for example laver bread and wild garlic pesto). As everything is cooked in a baking paper parcel, you can serve straight from the parcels, so that they are opened at the table and there is no washing up to do!

Ingredients:

1 large sea bass, or 2 small, gutted and scaled
1 large lemon, sliced
4 tbsp fresh pesto
splash of white wine
sea salt
black pepper

Method:

Pre-heat your oven to 200ºC (180ºC Fan/400ºF/Marc Nwy 6).

Cut slashes in the skin of the fish on both sides with a sharp knife, then set the fish in the centre of a double layer of baking parchment.

Stuff the body cavity of the fish with lemon slices then spread the pesto over the skin. Lift the edges of the baking parchment and add a splash of white wine. Season with salt and black pepper, then transfer the fish to a baking tin and close the parcel around the fish (easiest done by folding over the edges and then rolling towards the fish). Transfer to your pre-heated oven and bake for about 25 minutes.

Serve immediately from the parcel and accompany with a fennel salad and tomatoes.