Sea bass in a paper bag with herbs & lemon

Sea bass in a paper bag with herbs & lemon

By
From
Fast Cooking
Serves
4
Photographer
Tara Fisher

‘En papillote’ is what the French call it, and it sounds much better than fish in a bag, but that’s basically what it is. Cooking fish this way makes dinner parties so easy, as you can do all the prep beforehand and just place it in the oven, then take it straight to the table with no fuss. You could serve it with a simple salad – green leaves or thinly sliced raw fennel with dill would be nice. Any fish, or prawns, can be cooked this way. Just make sure you add a dash of wine or water to keep it nice and moist, and perhaps a knob or two of butter.

Ingredients

Quantity Ingredient
1 small bunch fresh chives
3 tablespoons fresh flat-leaf parsley leaves
4 x 175g sea bass fillets
2 lemons, juiced
100ml white wine
sea salt
freshly ground black pepper
green salad leaves, to serve
crusty bread, to serve

Method

  1. Preheat the oven to 200°C. Chop the chives and parsley.
  2. Cut out 4 large squares of greaseproof paper. Season the fish with salt and pepper and place each fillet on a sheet of greaseproof paper on a baking tray.
  3. Sprinkle over the herbs and lemon juice. Fold the edges over to form a parcel, leaving one corner open. Pour in the wine and seal the packet.
  4. Cook in the oven for 8 minutes. Serve each person a paper parcel to open at the table, along with a green salad and some crusty bread.
Tags:
James Martin
Saturday Kitchen
quick meals
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