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Sea bass en papillote recipe

83 ratings

See method

Serves 4
15 mins to prepare and 25 mins to cook
431 calories / serving
Freezable

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

Each serving contains

Energy
1805kj
431kcal 22%
Fat
23g 32%
Saturates
5g 26%
Sugars
5g 6%
Salt
1.9g 31%

of the reference intake
Carbohydrate 5.7g Protein 47.9g Fibre 3.7g

Method

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