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A classic French Mediterranean sea bass preparation featuring a whole fish baked en papillote with fresh vegetables, aromatic herbs, and a light lemon-white wine sauce. This elegant dinner dish is light, healthy, and bursting with delicate flavors.
Prep
15 min
Cook
18 min
Total
33 min
Servings
4 srv
Difficulty
Easy
Calories
285 kcal
For 4 serving(s)
Per serving
Preheat oven to 200°C and prepare four sheets of parchment paper by folding them in half
Clean and gut the sea bass fillets, then pat dry with paper towels and season generously with salt and freshly ground black pepper
Slice the fennel, zucchini, and bell peppers into thin julienne strips and distribute evenly among the parchment paper sheets
Place a sea bass fillet on top of the vegetables on each parchment sheet, then add fresh thyme sprigs and thin lemon slices
Drizzle each fillet with olive oil and white wine, then carefully fold the parchment paper to create sealed packets
Bake for 15-18 minutes until the parchment is puffed and the fish is opaque and flakes easily with a fork
Carefully open the parchment packets at the table to release the aromatic steam, then serve immediately with crusty bread
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