Loup De Mer En Papillote Baked Sea Bass Wrapped in Paper
Elevate your seafood dinner with *Loup De Mer En Papillote*—a stunning baked sea bass recipe that combines elegance with simplicity. Featuring tender sea bass fillets gently steamed in parchment paper alongside aromatic fennel, zesty lemon, juicy cherry tomatoes, and a touch of dry white wine, this dish is a masterclass in delicate, flavor-infused cooking. The technique of baking en papillote locks in moisture and aromas, ensuring every bite is perfectly succulent and irresistibly aromatic. Enhanced with fresh thyme, thin garlic slices, and a drizzle of extra virgin olive oil, this French-inspired recipe is both light and sophisticated, making it ideal for an intimate dinner or special occasion. Best served straight from the parchment alongside crusty bread or a crisp side salad, this show-stopping dish is as impressive as it is easy to prepare.
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Recipe Information
Ingredients
- 4 pieces sea bass fillets (skin on)
- 1 whole lemon
- 1 whole fennel bulb
- 200 grams cherry tomatoes
- 4 tablespoons extra virgin olive oil
- 4 tablespoons dry white wine
- 4 pieces fresh thyme sprigs
- 2 pieces garlic cloves (thinly sliced)
- 1 teaspoon sea salt
- 0.5 teaspoons black pepper (freshly ground)
- 4 sheets parchment paper
Instructions
Preheat the oven to 400°F (200°C).
Cut the parchment paper into four sheets, each large enough to tightly wrap a single fillet of sea bass and accompanying ingredients.
Thinly slice the fennel bulb and lemon into rounds.
Halve the cherry tomatoes.
Lay each sheet of parchment paper flat on a work surface. Drizzle 1 tablespoon of olive oil in the center, and then lay a few slices of fennel in a small pile.
Place one sea bass fillet (skin side down) on top of the fennel slices. Season the fish with a pinch of sea salt and freshly ground black pepper.
Add a few slices of lemon, halved cherry tomatoes, and a few slices of garlic on and around the fillet.
Top with 1 tablespoon of dry white wine and a sprig of fresh thyme.
Fold the parchment paper over the fish and vegetables to create a sealed packet. Start at one end, folding tightly in small overlapping pleats to ensure the package is well-sealed.
Repeat the process with the remaining fillets and ingredients to create 4 packets.
Place the sealed papillote packets on a baking sheet and bake in the preheated oven for 18–20 minutes. The paper should puff up as the ingredients steam inside.
Carefully remove the packet from the oven and let it rest for 2 minutes before opening.
Serve each unopened packet on a plate to let guests enjoy the aromatic steam as they open their own meal. Accompany with crusty bread or a side salad for a complete dish.
Nutrition Facts
Calories |
1166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.4 g | 98% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 2736 mg | 119% | |
| Total Carbohydrate | 35.3 g | 13% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 16.4 g | ||
| Protein | 83.8 g | 168% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 229 mg | 18% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 3141 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
