SEA BASS EN PAPILLOTE

CategoryDifficultyBeginner
Total Time25 mins

   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

1

Prepare a pan on low heat with a spoonful of Pons Selección Familiar Arbequina.

2

Add the sliced garlic and sauté until lightly browned.

3

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.

4

At the last moment, add a few drops of Pons Muscat Vinegar and allow them to evaporate completely. Set aside.

5

Lay the kraft paper or tinfoil (at least 40x40 cm) across the work surface.

6

In the middle of each paper, add the sautéed vegetables.

7

On top of the vegetables, add the salt-and-peppered sea bass with the skin side up.

8

Place a sprig of rosemary on the sea bass.

9

Hermetically seal the sides.

10

Before closing the top, add a drizzle of dry white wine.

11

Hermetically seal the top. Put in the oven (previously preheated) at 180 °C for 18 minutes.

12

Serve immediately, opening the papillote at the last moment to emphasize the aroma.

13

Drizzle with Pons Selección Familiar Arbequina.

14

A 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

1

Prepare a pan on low heat with a spoonful of Pons Selección Familiar Arbequina.

2

Add the sliced garlic and sauté until lightly browned.

3

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.

4

At the last moment, add a few drops of Pons Muscat Vinegar and allow them to evaporate completely. Set aside.

5

Lay the kraft paper or tinfoil (at least 40x40 cm) across the work surface.

6

In the middle of each paper, add the sautéed vegetables.

7

On top of the vegetables, add the salt-and-peppered sea bass with the skin side up.

8

Place a sprig of rosemary on the sea bass.

9

Hermetically seal the sides.

10

Before closing the top, add a drizzle of dry white wine.

11

Hermetically seal the top. Put in the oven (previously preheated) at 180 °C for 18 minutes.

12

Serve immediately, opening the papillote at the last moment to emphasize the aroma.

13

Drizzle with Pons Selección Familiar Arbequina.

14

A 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.

SEA BASS EN PAPILLOTE

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