Papillote is the most respectful cooking technique for the product: the fish is cooked in its own steam inside an airtight baking paper envelope, preserving all the juices, aromas and nutrients. Fennel and lemon perfume the sea bass in a subtle and irresistible way.
Mediterranean
Sea bass en papillote with lemon, fennel and olives
Sea bass al papillote with fennel, lemon and green olives. French technique that preserves all the juices and nutrients of the fish.
- Spain
- MAIN COURSES
- Light
- High protein
- Low fat
- Low sugar
- easy
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 270 kcal
- Protein 40 g
- Fiber 2 g
- Carbohydrates 5 g
- Fat 10 g
- Sodium 420 mg
Story behind the dish
Preparation
Sea bass en papillote with lemon, fennel and olives is a preparation from Spain with easy difficulty. Reserve about 35 minutes in total (15 for mise en place and preparation, 20 for cooking). Follow the 8 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 4 sea bass loins (180 g each).
- Have ready: 1 fennel bulb, cut into thin slices.
- Have ready: 1 sliced lemon.
- Have ready: 80 g of green olives.
- Have ready: 2 sliced cloves of garlic.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Preheat the oven to 200°C
Preheat the oven to 200°C. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute.
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Cut 4 large pieces of baking paper
Cut 4 large pieces of baking paper. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute.
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Place fennel slices in the center of each paper
Place fennel slices in the center of each paper. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Place the sea bass loin on top; salt and pepper
Place the sea bass loin on top; salt and pepper Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add lemon slices
Add lemon slices, olives, garlic and dill. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Water with oil and white wine
Water with oil and white wine. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Close the papillote, sealing the edges well.
Close the papillote, sealing the edges well. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Bake 18-20 min; open at the table to serve with all the aromas
Bake 18-20 min; Open at the table to serve with all the aromas. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute.
Chef's tips
- Preheat the oven well in advance so that the temperature is stable from the first minute.
- Keep the steam constant; If the water in the base evaporates, add more heat without wetting the food.
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