Loup De Mer En Papillote (Baked Sea Bass Wrapped in Paper)
photo by Thorsten
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
1-2
ingredients
- 1 (1 lb) sea bass (gut and scales removed)
- 3 sprigs fresh rosemary (about 5 to 6 inches long)
- 2 garlic cloves
- 1⁄2 teaspoon black peppercorns
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 lemon slices (optional)
- salt
- olive oil, for parchment paper
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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Reviews
-
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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