Sea Bass En Papillote Recipe
There are lots of lovely en papillote recipes for chicken, but the method also works beautifully with fish. Cook individual portions so everyone can cut open their own parcel at the table, but a whole fish works just as well.
Serves 4 Total Time 25-30 mins
- 4 sea bass fillets
- 4 spring onions, finely sliced
- 1-inch piece of ginger, finely sliced and cut into thin strips
- 2 garlic cloves, finely sliced
- 2-4 chillies (depending on how much heat you like), finely sliced
- 4 tsp light soy sauce
- 2 tsp toasted sesame oil
- Preheat the oven to 180ºC / 160º fan /gas mark 4. Lay out 4 large sheets of baking parchment, fold each in half vertically and place them in a pile. Draw out a half heart shape on the top piece of paper (large enough to fit the fish fillet) and cut out all 4 sheets at once. Open the paper so you have 4 hearts and place a fish fillet on one side of each. Sprinkle the remaining ingredients among the fillets, season with salt and pepper, and fold the other side of the paper on top, ready to seal.
- To seal the parcel, start at one end and fold over one short section of the paper at a time, moving along the edge until the whole of the parcel has been sealed. Repeat with the remaining parcels and transfer all of them to a baking sheet.
- Bake for 10-12 mins, until the paper itself turns golden and the parcels have puffed up with aromatic steam. When serving, place a parcel on each plate and open them at the table to release the delicious aromas. We served ours with basmati rice and tenderstem broccoli stir-fried with garlic and chilli, adding a southeast Asian twist to the dish.
Hungry for more fish recipes? Check out these easy and delicious salmon dishes.