Sea Bass en Papillote

Monday, October 6, 2008

The other night E made a special request "Let's have French food!"

We have some lovely memories of French food from a meal we had months ago on our honeymoon, so I said "Sure!" and spent lunch time day dreaming over recipes for dinner.

Aside from setting off our fire alarm twice, the meal turned out pretty well! En Papillote means 'in parchment'. This cooking technique allows the food inside a waxed paper parcel to steam cooked. You can put a variety of things inside. Fish is quick and easy to cook using this method. This also a very healthy way to eat if you cut back on the butter (I substituted olive oil).

Sea Bass en Papillote
adapted from various sources online


Ingredients (Serves 2)

  • 1 diced tomato

  • 6 black olives

  • 2 pieces of sun dried tomato (chopped thinly)

  • 3 tbsp of fresh parsley

  • 2 tbsp fresh green onion (spring onion)

  • Two fillets of sea bass (but any white fish would work)
  • A splash of white wine (or vingear or soup stock or water)
  • Olive oil
  • Salt and pepper to taste

Directions

  1. Preheat the oven to 375 degrees F.

  2. Cut two pieces of waxed paper into heart shapes large enough to fit the ingredients when folded in half. Brush each heart generously with olive oil. You can also use tin foil instead of waxed paper.

  3. Season the fish and place on half of your heart (the other half will be folded over to create the lid. Layer on the tomato, parsley, green onion, and olives on the fish. Season with salt and pepper and drizzle a little white wine and olive oil on top.

  4. Fold over the waxed paper and starting from the top of the heart, work your way down, rolling and twist over the edges of the parchment so it stays closed. It doesn't have to look pretty; it just has to stay closed.

  5. Place in the oven for 10 - 12 minutes or until the parchment starts to puff up. Cut the pocket open to serve.

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