Sea bass en papillote recipe
Ingredients
- 4 x small whole seabass, sea bream or trout
- 1 fennel bulb, tough outer leaves removed and chopped
- ½ leek, rinsed, thinly sliced
- 2 carrots, cut into matchsticks
- ½ bunch of parsley, roughly chopped
- 1 lemon, thinly sliced
- ½ bunch of dill, roughly chopped
- 100ml white wine
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Shop ingredientsEach serving contains
- Energy
- 1805kJ 431.0kcal
- Fat
- 23g
- Saturates
- 5g
- Salt
- 1.9g
- Sugars
- 5g
of the Reference intake
Carbohydrate 5.7gProtein 47.9gFibre 3.7g
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- Preheat oven to gas 6, 200°C, fan 180°C. Scale fish.
- Cut 4 squares of nonstick baking paper, each large enough to wrap around and enclose the fish.
- Divide the finely sliced fennel, leek and carrots between the sheets of nonstick baking paper and add chopped parsley. Lay a whole fish on each then top with 2 slices of lemon and sprigs of dill. Fold up 3 sides and fold edges of paper again to seal.
- Pour a little wine into each parcel through the open end and then seal that tightly. Place the fish on a baking tray and put in the oven for 20-25 minutes until just firm to the touch.
- Tip: To eat a cooked whole fish, slide the knife along the backbone and under the top fillet to loosen the fish from the bones. When you've eaten the top fillet you can lift out the whole fish bone, revealing the fillet.
- See more Fish recipes
