| Sea Bream With Herbs – Fish Cooked En Papillote |
Recipe type: Seafood
Author:
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 4
This is a very elegant and simple way to cook a fish while trapping all the flavor. To surprise your guests, ask them to pop open the top of the papillote with their knife and inhale the wonderful fumet (aroma). A lovely surprise!
Ingredients
- 4 nice filets of sea bream, keep the skin on for additional flavor (you can substitute halibut or flounder)
- 2 Tsp extra virgin olive oil
- 8 thin lemon slices
- 8 sprigs fresh thyme
- 8 sprigs of parsley
- 4 pinches of rosemary leaves
- Sea salt and freshly ground black pepper
- 1/2 cup dry white wine
Instructions
- Ask your friendly fishmonger to scale and clean 2 sea breams and cut them into filets but ask for the skin to be left on.
- Preheat your oven at 400˚F.
- Cut 4 large pieces of parchment paper 4 inches wider than your filets.
- Brush each sheet with olive oil. Place the filets at the center. Place 2 lemon slices, 2 thyme and parsley sprigs, a sprinkle of rosemary leaves, salt and pepper. Drizzle the white wine carefully over the fish.
- Now for the tricky part: Fold the paper over in a triangular shape. Then fold each side twice to seal the fish and ingredients inside the pouch. Cheating trick: the paper may be difficult for you to fold. Use a stapler if you need to. Just make sure to tell everyone to watch out for stray staples.
- Bake for 15-20 minutes and Voila!
- Serve with your favorite pasta tossed in butter and chopped parley.
Sea Bream
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