Recipe by Mme M
This is cooked 'en papillote', which can be greased paper, sulfurised paper, or aluminum packets. Lots of flavor remains in the packet or envelope. It is a very easy, clean way to cook.
Top Review by AmandaInOz
Another fantastic recipe! I used aluminum foil to make the envelope, and it worked just fine. The balsamic vinegar really makes the dish. It provided a nice depth of flavour without being overpowering. Yum! Made for ZWT 3. Thanks Melissa!
- 2 lbs sea bream
- 4 ounces pitted green olives
- 1 tablespoon olive oil
- 2 garlic cloves
- 1 tablespoon butter
- 1 tablespoon dry white wine
- 2 sprigs parsley
- 2 tablespoons balsamic vinegar
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon white pepper
Directions See How It's Made
- Have your fishmonger fillet the sea bream, or do it yourself, carefully.
- Heat the oven to 400 degrees Fahrenheit.
- Clean the parsley, give it a good shake.
- Skin the garlic.
- Chop the garlic with the parsley.
- Put the fish fillets on a platter, salt and pepper them, and pour the wine over. Add more wine if there is not enough. Pour the olive oil over the whole thing.
- Cover this with the parsley/garlic combination (called a persillade or hachis).
- Let marinate 15 minutes.
- Prepare a double thickness of sulferised paper of a size large enough to wrap all of the fillets together.
- Using a brush, or a paper towel, spread some oil onto the paper.
- Pick out the fillets from this marinade, wiping them slightly.
- Butter a frying pan, and over medium high heat, brown each side of the fillets.
- Put the fillets in the center of the prepared sulfurised paper envelope.
- Pour the marinade into the same pan, add the balsamic vinegar. Heat this, and reduce by half.
- Pour the reduced marinade into the cooking envelope. Add the green olives.
- Close the envelope by folding it, or even taping it here and there.
- Cook 8 minutes at 400 Fahrenheit.