Sea Bream Fillets With Olives En Papillote

Recipe by Mme M
READY IN: 42mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • 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.