Sea Bass Fillet In Papillote With Grilled Vegetables And Basil Butter Recipe

Summary

CuisineMethod
Main Ingredient

Ingredients

 Sea bass1 Kilogram
 Tomato1 , sliced
 Diced tomatoes6 Tablespoon
 Basil1 Tablespoon
 Basil leaves To Taste
 Basil oil3 Tablespoon
 Cream fresh3 Tablespoon
 Butter sauce20 Tablespoon
 Olive oil20 Tablespoon
 White wine1 Teaspoon (Leveled)
 Thyme1 Teaspoon (Leveled)
 Salt To Taste
 Lime3

Nutrition Facts

Serving size: Complete recipe

Calories 4703 Calories from Fat 3515

% Daily Value*

Total Fat 396 g609.8%

Saturated Fat 62.9 g314.5%

Trans Fat 0 g

Cholesterol 494.7 mg

Sodium 1421.9 mg59.2%

Total Carbohydrates 94 g31.3%

Dietary Fiber 17 g67.9%

Sugars 7.2 g

Protein 196 g392.8%

Vitamin A 102.3% Vitamin C 118.3%

Calcium 35.5% Iron 53.9%

*Based on a 2000 Calorie diet

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
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