Steamed Sea Bass in Paper (En Papillote)
Fresh sea bass fillets cooked with their own steam in a wax paper package; A healthy Mediterranean classic that captures all the juice and aroma of the fish with thinly sliced baby potatoes, sweet shallots, fennel, pickled capers, cherry tomatoes and early harvest Aegean extra virgin olive oil.
Ingredients
Ingredients
Step-by-Step Method
Preparing the Vegetable Bed
Line a large baking tray with large baking paper. Spread thinly sliced potatoes in the middle. Place the halved shallots, julienned fennel and garlic slices on top.
Placing and Seasoning the Fish
Lightly rub the sea bass fillets with salt and fresh black pepper. Place them on the vegetable bed, skin side down.
Adding Aromatics and Olive Oil
Sprinkle thin lemon slices, halved cherry tomatoes and capers over the fillets. Drizzle plenty of early harvest extra virgin olive oil over them and sprinkle fresh dill.
Closing the Package Airtight (Papillote)
Lift the edges of the baking paper up and fold the ends tightly over each other, forming a half-moon shape. Leave an air space inside the package and lock the edges to allow the fish to swell in its own steam.
Baking and Opening at the Table
Bake in an oven preheated to 200°C for approximately 22-25 minutes. When the paper swells like a balloon and acquires a slight color, remove it from the oven. Place the package directly on the serving plate, open it at the table, cut it in the middle with a knife, and serve hot accompanied by the rising aromatic steam.
Chef's Tips & Tricks
Fresh sea bass fillet cooked in its own steam, baby potatoes, fennel, capers and extra virgin olive oil.