Sea Bass en Papillote

Sea Bass en Papillote is a delightful and aromatic dish that features tender sea bass fillets steamed with fresh herbs and vibrant vegetables, all wrapped in parchment paper. This cooking method enhances the flavors while keeping the fish moist and succulent, making it a perfect Paleo-friendly seafood option.

Ingredients

• Sea bass fillets - 2 x 150g
• Zucchini - 1 medium, thinly sliced
• Bell pepper - 1 medium, julienned
• Cherry tomatoes - 100g, halved
• Garlic - 2 cloves, minced
• Lemon - 1, juiced and zested
• Fresh parsley - 2 tablespoons, chopped
• Olive oil - 2 tablespoons
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. Preheat your oven to 200°C (400°F).
2. Prepare two sheets of parchment paper, each about 30x40 cm in size.
3. In a mixing bowl, combine zucchini, bell pepper, cherry tomatoes, garlic, parsley, lemon juice, olive oil, salt, and pepper. Toss to coat the vegetables evenly.
4. Place one sea bass fillet in the center of each parchment sheet.
5. Divide the vegetable mixture evenly between the two fillets, placing it on top.
6. Sprinkle the lemon zest over the fish and vegetables.
7. Fold the parchment paper over the fish and vegetables, creating a sealed packet by folding the edges tightly.
8. Place the packets on a baking sheet and bake in the preheated oven for 20 minutes.
9. Carefully open the packets (watch for steam) and serve the sea bass en papillote directly in the parchment for an elegant presentation.

Nutrition

• Calories: 350
• Protein: 35 g
• Carbs: 12 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 320 mg
• Cholesterol: 90 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.4 L

Health Benefits

• Rich in omega-3 fatty acids, which support heart health.
• Packed with vitamins and minerals from fresh vegetables.

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