Sea Bass en Papillote
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Young sea bass should not be fished, so sea bass should be reasonably large - or better still therefore to use fillets. Serve with potatoes in one form or another, and tartar sauce.
Serves 2
Ingredients
- 2 medium sea bass (de-scaled and cleaned)
- 1 clove garlic (crushed)
- 2 sprig thyme
- 2 whole anchovy fillets
- 1 whole orange (sliced)
- 1 whole lemon (sliced)
- 2 tbsp olive oil
Method
- Step 1 Pre-heat the oven to 200°C
- Step 2 Put the bass inside a large square of greaseproof paper, or inside tin foil. Spread a few dashes of oil, some salt, and half the lemon slices on the paper.
- Step 3 Put the garlic, thyme, anchovy fillets and orange slices inside bass.
- Step 4 Place the bass on the lemon slices on the paper/foil, then put the remaining lemon slices, more olive oil and salt on the top.
- Step 5 Fold the paper/foil up into a parcel leaving a small amount of space for air to circulate. If using paper, sprinkle with water.
- Step 6 Place on a try in the oven for 25 minutes.
- Step 7 Discard the fruit and thyme and serve immediately.