Sea Bass Fillet in Parchment with Vegetables

Sea Bass Fillet in Parchment with Vegetables

Ingredients:

  • 4 sea bass fillets
  • 1 zucchini, sliced into thin rounds
  • 1 carrot, julienned
  • 1 red bell pepper, cut into thin strips
  • 10 cherry tomatoes, halved
  • 1 lemon, sliced into thin rounds
  • 4 sprigs of fresh thyme
  • 4 sprigs of fresh parsley
  • 4 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  • Parchment paper and aluminum foil

 

Instructions:

  1. Prepare the Vegetables:

    • Wash and cut all the vegetables: slice the zucchini into rounds, julienne the carrot, cut the red bell pepper into strips, and halve the cherry tomatoes.
  2. Prepare the Parchment Packets:

    • Cut 4 large sheets of parchment paper and 4 sheets of aluminum foil (the parchment paper should be larger than the aluminum foil).
    • Place a sheet of aluminum foil under each sheet of parchment paper.
    • Place a sea bass fillet in the center of each sheet of parchment paper.
  3. Season and Assemble:

    • Evenly distribute the sliced vegetables over each fillet.
    • Add two cherry tomato halves and one lemon slice on top of each fillet.
    • Drizzle each with one tablespoon of extra virgin olive oil. Season with salt and pepper, and place a sprig of thyme and a sprig of parsley on each fillet.
  4. Seal the Packets:

    • Fold the parchment paper over the fish and vegetables, sealing the edges well to form a packet.
    • Fold the aluminum foil over the parchment packet to ensure the steam does not escape.
  5. Cook:

    • Preheat the oven to 400°F (200°C).
    • Place the packets on a baking sheet and bake for about 20-25 minutes, until the fish is cooked through and the vegetables are tender.
  6. Serve:

    • Carefully open the packets to avoid the hot steam.
    • Serve directly in the parchment packet or transfer to a plate.

This recipe is perfect for a light summer lunch or dinner, offering fresh flavors from the herbs and seasonal vegetables. You can serve this dish with a fresh salad or some brown rice on the side.

See also:

RICE SALAD WITH VEGETABLES AND TUNA