Sea Bass Fillet In Papillote With Grilled Vegetables And Basil Butter Recipe
Ingredients
| Sea bass fillet 1 kg | ||
| Tomato 1 - sliced | ||
| Tomatoes | 6 Tablespoon, diced | |
| Basil puree 1 tbs | ||
| Basil leaves | To Taste | |
| Basil oil | 3 Tablespoon | |
| Cream fresh | 3 Tablespoon | |
| Butter sauce 20 cl | ||
| Olive oil 20 cl | ||
| White wine a little (optional) | ||
| Thyme a little | ||
| Salt, pepper | ||
| Lime | 3 | |
Directions
Vegetables Eggplant, tomato, zucchini, onion, capsicum, green asparagus all: cut into big slices.
Marinate the vegetables in olive oil, salt, pepper and a little thyme, then grill them.
Keep aside.
Cut the fish fillet into 6 portions, season with salt and pepper.
Put each portion of fish fillet drizzled with a little basil oil on a piece of aluminium foil.
Put one spoon of diced tomatoes, one slice of tomato, a few basil leaves, a little cream, the basil puree and a soupspoon of white wine on each fish fillet.
Close the foil.
Cook in a preheated oven at 220°C for approximately 10 minutes
Marinate the vegetables in olive oil, salt, pepper and a little thyme, then grill them.
Keep aside.
Cut the fish fillet into 6 portions, season with salt and pepper.
Put each portion of fish fillet drizzled with a little basil oil on a piece of aluminium foil.
Put one spoon of diced tomatoes, one slice of tomato, a few basil leaves, a little cream, the basil puree and a soupspoon of white wine on each fish fillet.
Close the foil.
Cook in a preheated oven at 220°C for approximately 10 minutes
Chef
