Mediterranean whole sea bass en papillote

When I was a child I didn’t use to like it at all even though my mother tried hard to convince me it was heatlhy but I just didn’t want to hear a thing about it. Italy is a peninsula and fish is considered as national heritage, most of all, along the coasts. Here is my sea-brass en papillons. It is easy and fast to cook.

Course Main Course

Cuisine Italian

Keyword sea-bass en papillote

Prep Time 15

Ingredients

500 gr sea-brass medium size
a
small bunch of aromatics: rosemary, sage, parsley, thyme
Salt and pepper
2 tbsp extra virgin olive oil
2 small clove garlic
1/2 glass white dry wine
Fresh lemon juice

Servings 2 people

Instructions

Clean a medium size bass, or have it cleaned by your fishmonger and wash it carefully.
Dry it with clotting paper and season with unrefined salt and pepper.
Pick up some aromatics from your garden: chop rosemary, sage, parsley, and thyme finely.
Place the brass on a tinfoil and put it onto a baking pan;
Season with the chopped aromatics and a small clove of garlic, and partially close the tinfoil.
Preheat the oven at 200°C (392°F) and bake for 15-20 minutes, or more if the fish is bigger.
After about 10 minutes, sprinkle with half a glass of white wine.
When cooked, take the papillote to the table, season with a teaspoon of organic extra-virgin olive oil and sprinkle with a little lemon juice
Serve very hot.