{"id":13047,"date":"2026-01-19T18:28:41","date_gmt":"2026-01-19T17:28:41","guid":{"rendered":"https:\/\/www.rivieraedition.com\/?p=13047"},"modified":"2026-02-14T21:13:56","modified_gmt":"2026-02-14T20:13:56","slug":"sea-bass-fish-en-papillote-parchment-paper-recipe","status":"publish","type":"post","link":"https:\/\/www.rivieraedition.com\/en\/sea-bass-fish-en-papillote-parchment-paper-recipe\/","title":{"rendered":"Sea Bass en Papillote Recipe"},"content":{"rendered":"<p>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.\u00a0 This sea bass <em>en papillote<\/em> recipe provides you with a balanced, delicious and light dinner. Cooking en <em>papillote<\/em>, (meaning \u201cwrapped in paper\u201d) 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.<\/p>\n<h2>Sea Bass en Papillote Ingredients<\/h2>\n<ul>\n<li>1\/2 green pepper<\/li>\n<li>1\/2 red pepper<\/li>\n<li>1\/2 yellow pepper<\/li>\n<li>1 zucchini<\/li>\n<li>1 carrot<\/li>\n<li>4 sea bass (Loup) fillets (approximately 130g each)<\/li>\n<li>Extra virgin olive oil<\/li>\n<li>Sea salt<\/li>\n<li>Black pepper<\/li>\n<li>Fennel seeds<\/li>\n<\/ul>\n<h2 data-start=\"2\" data-end=\"89\">Preparation<\/h2>\n<ol>\n<li>Wash the zucchini and the carrot.<\/li>\n<li>Slice both the zucchini and the carrot into fine strips.<\/li>\n<li>Remove the stems from the peppers, peel them, then cut them in half and remove all the seeds.<\/li>\n<li>Turn on the oven and preheat to 210\u00b0C.<\/li>\n<li>Take out the baking paper and prepare four paper packets.<\/li>\n<li>Divide the vegetables among the packets.<\/li>\n<li>Then place each sea bass fillet on top of the vegetables.<\/li>\n<li>Drizzle some extra-virgin olive oil before adding some fennel seeds.<\/li>\n<li>Season with salt and pepper.<\/li>\n<li>Next seal the packets tightly by tucking under the four edges.<\/li>\n<li>Put them in the oven and bake for approximately 12 minutes, but do check to make sure the fish is cooked through.<\/li>\n<li>Take out and put each parcel on a plate. Serve and enjoy.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>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.\u00a0 This sea bass en [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":13138,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[187],"tags":[688,717,754],"class_list":["post-13047","post","type-post","status-publish","format-standard","has-post-thumbnail","category-recipes","tag-fish","tag-french-food","tag-recipe"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.6 (Yoast SEO v28.6) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Sea Bass en Papillote Recipe - Riviera Edition<\/title>\n<meta name=\"description\" content=\"With the festive season well behind us, now is the time to eat light meals. 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