Best Loup De Mer En Papillote Baked Sea Bass Wrapped In Paper Recipes

Loup De Mer En Papillote (Baked Sea Bass Wrapped in Paper) image

Provided by Thorsten

Categories Bass

Time 35m

Yield 1-2 serving(s)

Number Of Ingredients 9

1 (1 lb) sea bass (gut and scales removed)
3 sprigs fresh rosemary (about 5 to 6 inches long)
2 garlic cloves
1/2 teaspoon black peppercorns
1 tablespoon olive oil
1 tablespoon butter
2 lemon slices (optional)
salt
olive oil, for parchment paper

Steps:

Preheat oven (390° F, 200° C).
Pepare a parchment paper large enough to wrap the fish. Spread a little of the olive oil where you will put the fish on.
Crush the black peppercorns a little in a mortar and pestal, but it should be coarse though.
Remove from one rosemary sprig, the leaves. You can chop them, but I prefer to leave the small leaves as they are.
Clean the fish and brush both sides with olive oil. Salt to taste (inside and outside).
Put 2 sprigs of rosemary into the cavity and also add a small piece of butter. If you like, put 2 slices of lemon into the cavity too.
Sprinkle a little of black pepper and rosemary leaves onto the parchment paper and then place the fish on it.
Cover the fish with the rest of black pepper and the rosemary leaves.
Squash the garlic cloves (do not peel them) and place them on top of fish. Cut the butter into small pieces and arrange on top of fish too.
Wrap the parchment paper around the fish to make a package. Fold over the edges to seal the package.
Brush a little of the olive oil over the paper. This will protect it from burning.
Put the package on a baking tray and bake for about 25 minutes.
Serve the fish hot in the package.
NOTE: use smaller fish for this recipe.

Nutrition Facts : Calories 669.8, Fat 34.1, SaturatedFat 11.5, Cholesterol 216.4, Sodium 391.4, Carbohydrate 2, Fiber 0.1, Sugar 0.1, Protein 84

Sea Bass in Papillote image

Yield Makes 4 servings

Number Of Ingredients 9

3 tablespoons extra-virgin olive oil
4 (6-ounce) fillets black sea bass or striped bass (1/2 to 1 1/4 inches thick) with skin
3/4 teaspoon salt
1/4 teaspoon black pepper
8 thin lemon slices (less than 3/4 inch thick; from 1 large lemon)
8 sprigs fresh thyme
2 garlic cloves, very thinly sliced
12 cherry or grape tomatoes, halved
1 1/2 tablespoons drained bottled capers

Steps:

Put oven rack in middle position and preheat oven to 400°F. Line a large baking sheet with foil, then drizzle with 1 tablespoon oil.
Pat fish dry and sprinkle both sides with salt and pepper. Arrange fillets, skin sides down, in 1 layer in center of foil on baking sheet and slide 2 lemon slices under each fillet. Arrange 2 thyme sprigs on top of each fillet.
Heat remaining 2 tablespoons oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, stirring occasionally, until pale golden, about 30 seconds. Add tomatoes and a pinch of salt and sauté, stirring occasionally, until tomatoes are softened, about 1 minute. Stir in capers.
Spoon hot tomato mixture over fish, then cover with another sheet of foil, tenting it slightly over fish, and crimp edges together tightly to seal.
Bake until fish is just cooked through, 12 to 15 minutes (depending on thickness of fish); check by removing from oven and carefully lifting up a corner of top sheet of foil, pulling up sides of bottom sheet to keep liquid from running out. If fish is not cooked through, reseal foil and continue to bake, checking every 3 minutes.
Transfer fillets with lemon slices to plates using a spatula (be careful not to tear foil underneath) and spoon tomatoes and juices over top. Serve immediately, discarding thyme before eating.