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Chilean sea bass En Papilotte

Chilean sea bass En Papilotte

  • Chilean sea bass
  • Fillet portion


4 oz               Chilean sea bass

3                    Carrots

1                    Lemon

6                    Cherry tomatoes

½                   Fennel

1                    Red onion

2                    Spring onion

400 g             Small potatoes

some             Butter

a squeeze White wine


                      Baking paper

Cooking instructions

Prepare all vegetables and cut them in smaller pieces so they have the same preparation time, preferably the same as 1 portion of fish, 15-20 minutes.

Place vegetables in the middle of the baking paper and place fish on the vegetables.

Add a tsp of butter and a squeeze of white wine on top of the fish.

Close paper carefully and bake the Papillotte at 200°C in the oven for 15 minutes or on a grill.

Serve boiled potatoes at the side with chopped parsley, butter and lemon wedges.

Next recipe: Snow crab sushi