The sea bass, also known as loup de mer, is a fish of exceptional quality, prized for its delicate and flavorful flesh. This sea bass en papillote recipe highlights Mediterranean flavors, combining the fresh taste of the fish with aromatic herbs and citrus. It's a simple and elegant preparation, perfect for a weeknight dinner or a special occasion.
By cooking the fish in a papillote, you preserve all its tenderness and aromas. Sea bass is often caught in the Mediterranean, and its reputation is well-established. This recipe is perfect for those who want to enjoy a dish that is both healthy and refined, while also allowing their creativity to shine in the kitchen.
Ingredients
For 4 people:
- 4 sea bass fillets (about 150g each)
- 2 lemons (one sliced, the other for juice)
- 1 bunch of fresh parsley
- 1 bunch of chives
- 2 tablespoons of olive oil
- Salt and pepper to taste
- Parchment paper or aluminum foil for the papillotes
Instructions
- Preheat your oven to 180°C (thermostat 6).
- Cut pieces of parchment paper large enough to wrap each sea bass fillet.
- Place a sea bass fillet in the center of each piece of paper.
- Drizzle the fillets with a little olive oil and the lemon juice, then season with salt and pepper.
- Arrange lemon slices and fresh herbs (parsley and chives) on top of the fish.
- Close the papillotes by folding the paper to completely seal in the fish and aromatics.
- Place the papillotes on a baking sheet and bake for 20 to 25 minutes.
- Serve hot, directly in the papillotes for an elegant presentation.
Chef's Tips
To vary the flavors, you can add other vegetables like zucchini or cherry tomatoes in the papillotes. This will bring even more flavors and colors to your dish.
Storage
Leftover sea bass en papillote can be stored in the refrigerator for 2 days. Gently reheat in the oven to avoid drying out the fish.
