Rated 5.0 stars by 1 users
Sea Bass en Papillote with Spinach, Asparagus, Lemon, and Herbs
As the oven warms, the clean, certified sea bass gently steams in its own omega-rich juices alongside crisp, seasonal greens. This method seals in every ounce of nutrition - delivering a tender, melt-in-your-mouth texture.
Ingredients
-
2 sea bass fillets
-
1 cup spinach leaves
-
1 bunch asparagus, trimmed and cut into thirds
-
1 lemon, thinly sliced
-
fresh herbs (like thyme or parsley)
-
2 tbsp butter, cut into small pieces
-
2 tbsp white wine
-
salt and pepper to taste
-
parchment paper or foil for packets
Directions
-
1.Preheat your oven to 400°F (200°C).
-
2.Cut two large pieces of parchment paper or foil. Place a handful of spinach on each piece.
-
3.Top each with a portion of asparagus.
-
4.Place a sea bass fillet on top of the vegetables.
-
5.Season the fish with salt and pepper. Top with lemon slices, fresh herbs, small pats of butter, and a drizzle of white wine.
-
6.Fold the parchment or foil to create a sealed packet, enclosing the fish and veggies.
-
7.Place the packets on a baking sheet and bake for 15-18 minutes, until the fish is cooked through and the veggies are tender.
-
8.Carefully open the packets and serve immediately, enjoying the bright flavors.
Share:
Caramelised King Salmon with a Honey Marinade & Herb Yogurt Dressing