Català4 PAX - Time 25 min.
Utensils: Sâuté, Oven and tray, Baking parchment
INGREDIENTS
ELABORATION
Prepare a pan on low heat with a spoonful of Pons Selección Familiar Arbequina.
Add the sliced garlic and sauté until lightly browned.
Turn 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.
At the last moment, add a few drops of Pons Muscat Vinegar and allow them to evaporate completely. Set aside.
Lay the kraft paper or tinfoil (at least 40x40 cm) across the work surface.
In the middle of each paper, add the sautéed vegetables.
On top of the vegetables, add the salt-and-peppered sea bass with the skin side up.
Place a sprig of rosemary on the sea bass.
Hermetically seal the sides.
Before closing the top, add a drizzle of dry white wine.
Hermetically seal the top. Put in the oven (previously preheated) at 180 °C for 18 minutes.
Serve immediately, opening the papillote at the last moment to emphasize the aroma.
Drizzle with Pons Selección Familiar Arbequina.
A few drops of Pons Muscat Vinegar are fantastic as a garnish for this recipe.
• 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
Directions
Prepare a pan on low heat with a spoonful of Pons Selección Familiar Arbequina.
Add the sliced garlic and sauté until lightly browned.
Turn 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.
At the last moment, add a few drops of Pons Muscat Vinegar and allow them to evaporate completely. Set aside.
Lay the kraft paper or tinfoil (at least 40x40 cm) across the work surface.
In the middle of each paper, add the sautéed vegetables.
On top of the vegetables, add the salt-and-peppered sea bass with the skin side up.
Place a sprig of rosemary on the sea bass.
Hermetically seal the sides.
Before closing the top, add a drizzle of dry white wine.
Hermetically seal the top. Put in the oven (previously preheated) at 180 °C for 18 minutes.
Serve immediately, opening the papillote at the last moment to emphasize the aroma.
Drizzle with Pons Selección Familiar Arbequina.
A few drops of Pons Muscat Vinegar are fantastic as a garnish for this recipe.
• 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.