Loup De Mer En Papillote (Baked Sea Bass Wrapped in Paper)

Recipe by Thorsten
READY IN: 35mins
SERVES: 1-2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven (390° F, 200° C).
  • Pepare a parchment paper large enough to wrap the fish. Spread a little of the olive oil where you will put the fish on.
  • Crush the black peppercorns a little in a mortar and pestal, but it should be coarse though.
  • Remove from one rosemary sprig, the leaves. You can chop them, but I prefer to leave the small leaves as they are.
  • Clean the fish and brush both sides with olive oil. Salt to taste (inside and outside).
  • Put 2 sprigs of rosemary into the cavity and also add a small piece of butter. If you like, put 2 slices of lemon into the cavity too.
  • Sprinkle a little of black pepper and rosemary leaves onto the parchment paper and then place the fish on it.
  • Cover the fish with the rest of black pepper and the rosemary leaves.
  • Squash the garlic cloves (do not peel them) and place them on top of fish. Cut the butter into small pieces and arrange on top of fish too.
  • Wrap the parchment paper around the fish to make a package. Fold over the edges to seal the package.
  • Brush a little of the olive oil over the paper. This will protect it from burning.
  • Put the package on a baking tray and bake for about 25 minutes.
  • Serve the fish hot in the package.
  • NOTE: use smaller fish for this recipe.
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