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Chilean sea bass En Papilotte

Chilean sea bass En Papilotte

  • Chilean sea bass
  • Fillet portion


125 g Chilean sea bass

3 carrots

1 lemon

6 cherry tomatoes

½ a fennel

1 red onion

2 spring onions

400 g small potatoes


White wine


Baking paper

Cooking instructions

Prepare all vegetables and cut them in uniform pieces with a cooking time of approx. 15-20 minutes.

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

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

Close the paper carefully and bake the papillotte at 200°C in the oven for 15 minutes.

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

Next recipe: Roasted baby potatoes with fish roe, smoked cheese and dried bacon