Sea Bass en Papillote

Sea Bass en Papillote is a delicate and flavorful dish where fresh sea bass is steamed in a parchment paper pouch with vibrant vegetables and herbs. This method not only preserves the fish's moisture but also enhances its natural flavors, making it a delightful and healthy meal.

Ingredients

• Sea Bass fillet - 2 pieces (150g each)
• Zucchini - 1 medium, thinly sliced
• Carrot - 1 medium, julienned
• Cherry tomatoes - 10, halved
• Garlic - 2 cloves, minced
• Fresh dill - 2 tablespoons, chopped
• Lemon - 1, thinly sliced
• Olive oil - 2 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Parchment paper - 2 sheets

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut two large sheets of parchment paper, about 30x40 cm each.
3. In a bowl, combine the zucchini, carrot, cherry tomatoes, garlic, dill, olive oil, salt, and pepper. Toss well to coat the vegetables.
4. Place one fillet of sea bass in the center of each parchment sheet.
5. Top each fillet with half of the vegetable mixture and add 3-4 lemon slices on top.
6. Fold the parchment paper over the fish and vegetables, creating a sealed pouch by folding the edges tightly.
7. Place the pouches on a baking sheet and bake in the preheated oven for 15-20 minutes, until the fish is opaque and flakes easily with a fork.
8. Remove from the oven, carefully open the pouches (watch for steam), and serve directly in the parchment for a rustic presentation.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 15 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 450 mg
• Cholesterol: 70 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.25 L

Health Benefits

• High in omega-3 fatty acids, promoting heart health.
• Rich in antioxidants from vegetables, supporting overall wellness.

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