CategoryFishDifficultyBeginner
4 PAX - Time 25 min.
Utensils: Sâuté, Oven and tray, Baking parchment
See recipe in PDF or print
INGREDIENTS
600 g Boneless sea bass
180 g Julienne-cut red onion
180 g Julienne-cut carrot
180 g Julienne-cut courgette
4 Julienne-cut asparagus spears
2 Cloves garlic, peeled and sliced
1 Sprig of rosemary
Salt
Pepper
Pairings:
ELABORATION
1Prepare a pan on low heat with a spoonful of Pons Selección Familiar Arbequina.
2Add the sliced garlic and sauté until lightly browned.
3Turn up the heat and add all the salt-and-peppered vegetables. Sauté the vegetables on high heat for 2 minutes until they lose their rawness.
4At the last moment, add a few drops of Pons Muscat Vinegar and allow them to evaporate completely. Set aside.
5Lay the kraft paper or tinfoil (at least 40x40 cm) across the work surface.
6In the middle of each paper, add the sautéed vegetables.
7On top of the vegetables, add the salt-and-peppered sea bass with the skin side up.
8Place a sprig of rosemary on the sea bass.
9Hermetically seal the sides.
10Before closing the top, add a drizzle of dry white wine.
11Hermetically seal the top. Put in the oven (previously preheated) at 180 °C for 18 minutes.
12Serve immediately, opening the papillote at the last moment to emphasize the aroma.
13Drizzle with Pons Selección Familiar Arbequina.
14A few drops of Pons Muscat Vinegar are fantastic as a garnish for this recipe.
Observations:
15• Julienne cut means to cut into fine strips.
• If desired, ask the fish to be deboned at the
fishmonger’s.
• Hake, turbot, gilthead seabream, fresh cod,
salmon or river trout are ideal for this recipe.
Ingredients
600 g Boneless sea bass
180 g Julienne-cut red onion
180 g Julienne-cut carrot
180 g Julienne-cut courgette
4 Julienne-cut asparagus spears
2 Cloves garlic, peeled and sliced
1 Sprig of rosemary
Salt
Pepper
Pairings:
Directions
1Prepare a pan on low heat with a spoonful of Pons Selección Familiar Arbequina.
2Add the sliced garlic and sauté until lightly browned.
3Turn up the heat and add all the salt-and-peppered vegetables. Sauté the vegetables on high heat for 2 minutes until they lose their rawness.
4At the last moment, add a few drops of Pons Muscat Vinegar and allow them to evaporate completely. Set aside.
5Lay the kraft paper or tinfoil (at least 40x40 cm) across the work surface.
6In the middle of each paper, add the sautéed vegetables.
7On top of the vegetables, add the salt-and-peppered sea bass with the skin side up.
8Place a sprig of rosemary on the sea bass.
9Hermetically seal the sides.
10Before closing the top, add a drizzle of dry white wine.
11Hermetically seal the top. Put in the oven (previously preheated) at 180 °C for 18 minutes.
12Serve immediately, opening the papillote at the last moment to emphasize the aroma.
13Drizzle with Pons Selección Familiar Arbequina.
14A few drops of Pons Muscat Vinegar are fantastic as a garnish for this recipe.
Observations:
15• Julienne cut means to cut into fine strips.
• If desired, ask the fish to be deboned at the
fishmonger’s.
• Hake, turbot, gilthead seabream, fresh cod,
salmon or river trout are ideal for this recipe.
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