1 Review

I thought this was a lovely way of cooking sea bass. The fish released a lot of fragrant steam when I opened the paper and the flavours were subtle and delicious. However, I reduced the rosemary as the rosemary we get here in Greece is much more pungent than the one typically found elsewhere, and I didn't want to overpower the fish. I was also surprised by how much flavour was added by such a small amount of butter. A great recipe.

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Perfectionist cook March 13, 2009
Loup De Mer En Papillote (Baked Sea Bass Wrapped in Paper)