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Fragrant Sea Bass ‘En Papillote’
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A picture of Fragrant Sea Bass ‘En Papillote’.

Fragrant Sea Bass ‘En Papillote’

ChefAnton
ChefAnton @chefanton75
Bristol

A great way to cook fish in particular. In this recipe I have used some ingredients to give the fish a subtle fragrance..
Served here with Bok Choi & Sugarsnaps

#mycookbook

A great way to cook fish in particular. In this recipe I have used some ingredients to give the fish a subtle fragrance..
Served here with Bok Choi & Sugarsnaps

#mycookbook

Read more

Fragrant Sea Bass ‘En Papillote’

ChefAnton
ChefAnton @chefanton75
Bristol

A great way to cook fish in particular. In this recipe I have used some ingredients to give the fish a subtle fragrance..
Served here with Bok Choi & Sugarsnaps

#mycookbook

A great way to cook fish in particular. In this recipe I have used some ingredients to give the fish a subtle fragrance..
Served here with Bok Choi & Sugarsnaps

#mycookbook

Read more
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Ingredients

  1. 2whole medium sized Seabass gutted & washed
  2. 1red chilli finely sliced
  3. 1thumb size piece of fresh ginger finely sliced
  4. 2 clovesgarlic finely sliced
  5. 1lime finely sliced
  6. 6Basil leaves
  7. 4 SprigsThyme
  8. HandfulLemon Verbena
  9. Olive oil
  10. 1lemon
  11. S&P
  12. SprigsDill to decorate & flavour
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Steps

  1. 1

    Wash fish. Score each side with a sharp knife 4 or 5 times. Season with S&P. Toss all ingredients around the fish covering as much as possible....

    A picture of step 1 of Fragrant Sea Bass ‘En Papillote’.
  2. 2

    Place fish on parchment paper. Drizzle fish with olive oil & lemon juice. Place one more piece of paper on top. Fold sides inwards to fold an airtight parcel.

    A picture of step 2 of Fragrant Sea Bass ‘En Papillote’.
    A picture of step 2 of Fragrant Sea Bass ‘En Papillote’.
  3. 3

    Bake in a hot oven for 20/25 mins. Serve with the cooking liquor

    A picture of step 3 of Fragrant Sea Bass ‘En Papillote’.
    A picture of step 3 of Fragrant Sea Bass ‘En Papillote’.
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ChefAnton
ChefAnton @chefanton75
on June 22, 2020 17:10
Bristol
Ex Chef many moons ago. Still love cooking & eating out.I do not follow weights & measures as a rule I normally follow my instincts using taste & texture. Sometimes it works sometimes it doesn’t. If you would like to know anything about my dishes please feel free to drop me a message...Happy Cooking 🙏😉https://www.facebook.com/Chef-Anton-112369750453490/
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