With the festive season well behind us, now is the time to think of detoxifying our bodies. And eating healthy meals comes top of the list. This sea bass en papillote recipe provides you with a balanced, delicious and light dinner. Cooking en papillote, (meaning “wrapped in paper”) is a cooking technique that is very popular in France. It involves putting the food on a piece of parchment paper before sealing and baking it. The enclosed package traps moisture, allowing the food to cook through a combination of baking and steaming. This method is most frequently used for fish and vegetables, but it is also great for chicken.
Sea Bass en Papillote Ingredients
- 1/2 green pepper
- 1/2 red pepper
- 1/2 yellow pepper
- 1 zucchini
- 1 carrot
- 4 sea bass (Loup) fillets (approximately 130g each)
- Extra virgin olive oil
- Sea salt
- Black pepper
- Fennel seeds
Preparation
- Wash the zucchini and the carrot.
- Slice both the zucchini and the carrot into fine strips.
- Remove the stems from the peppers, peel them, then cut them in half and remove all the seeds.
- Turn on the oven and preheat to 210°C.
- Take out the baking paper and prepare four paper packets.
- Divide the vegetables among the packets.
- Then place each sea bass fillet on top of the vegetables.
- Drizzle some extra-virgin olive oil before adding some fennel seeds.
- Season with salt and pepper.
- Next seal the packets tightly by tucking under the four edges.
- Put them in the oven and bake for approximately 12 minutes, but do check to make sure the fish is cooked through.
- Take out and put each parcel on a plate. Serve and enjoy.
