Sea Bass en Papillote
Serves 215 mins prep20 mins cook
A beautiful and easy way to cook sea bass, following your intuition and body’s cravings. This dish features sea bass baked in parchment paper with grape tomatoes, zucchini, olives, garlic, and fresh herbs, resulting in a perfectly cooked, tender fish with minimal cleanup. A vegetarian option with potatoes is also suggested.
0 servings
What you need
Instructions
Preheat oven to 400°F. Tuck one sheet of parchment paper onto a shallow heat-safe pan. Add sea bass and top evenly with thinly sliced garlic, zucchini, grape tomatoes, olives, and fresh dill or parsley. Drizzle olive oil over the ingredients and season with sea salt and black pepper. Top with the second sheet of parchment paper and carefully tuck it under the bottom sheet to create a sealed, tented package, ensuring no air escapes. Bake in the middle of the oven (avoid placing parchment paper under direct heat) for 20 minutes or until the fish is cooked through. Be careful not to overcook. Serve immediately with a big simple salad.View original recipe