Sea bass en papillote with plum noodles, umeboshi plums and plum salsa

The pink soba noodles were bought at a Japanese shop.

Course: Main Course, Pescatarian main course

Cuisine: Asian influenced

Keyword: Plum recipes, Plums with fish, Savoury plum recipes, Soba noodles with fish

Servings: 4

200 g soba noodles with plum extract briefly blanched in hot water, drained
2 tbsp of groundnut oil
Zest of 2 bergamots or citron beldi use the juice of one and thinly slice for other
4 umeboshi plums chopped finely
4 sea bass filets skinned, boned
2 tsp sea salt

Preheat the oven to 200ºC. Put the soba noodles into a large saucepan of boiling salted water on a high heat. 'Blanch', that is, boil, for 60 seconds, then drain into a colander and rinse with cold water. Toss in a bowl with 2 tbsp of groundnut oil, the zest of 2 bergamots and the juice of 1 bergamot. (Use lemons when bergamots are out of season; Meyer lemon is also acceptable.)
Place the smaller squares of parchment paper onto the larger squares of tin foil. Place a quarter of the noodles onto one of your squares of parchment paper. Add 1 umeboshi plum chopped finely (this is very salty so if you don't use this, season your fish with salt). Then add the sea bass filet on top. Add a slice of bergamot to the top of the fish and close the tin foil packet.
Place all four filets into the baking tin and roast for 15 to 20 minutes. Using a digital thermometer, stick it straight through the foil into the fish - if it's over 60ºC, it's cooked.
Remove from the oven, open the packets and remove the parchment paper, topped with noodles and fish straight onto the plate. Discard the tin foil. Serve hot as is.