Tuesday, 5 August 2014
Sea Bass en Papillote with Fennel
2 fillets of sea bass
1/2 bulb of fennel, thinly sliced
1 large shallot, thinly sliced
1/2 lemon, thinly sliced
Extra virgin olive oil
Preheat the oven to 200C.
Heat a bit of olive oil in a pan and add the fennel and shallot slices. Cook over low heat until tender, about 10 minutes.
Cut out a large piece of parchment paper -- it should be big enough so that you can fold it in half and encase the fish with plenty of room.
Fold the parchment paper in half, and cut a half heart so that when you open it up it's a full heart.
Repeat with the second piece of parchment paper.
On each of the pieces of paper: place a couple of lemon slices, fennel and onions in the center of one half of the heart. Season the fish on both sides and lay the fish on top of the vegetables.
Fold over the parchment paper, and starting from the top, press down to make a crease and work your way down so it's all fully encased.
Put in the oven to bake for 8-12 minutes until cooked through. It should be all puffed up and slightly browned.