Sea Bream Fillets With Olives En Papillote
photo by AmandaInOz
- Ready In:
- 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.
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