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French Style Sea Bass En Papillote Recipe Video
|Extra virgin olive oil||3 Tablespoon (Null)|
|Sea bass fillets||24 Ounce (6 Ounce, 0.5 To 1.25 Inches Thick, With Skin)|
|Salt||3⁄4 Teaspoon (Null)|
|Black pepper||1⁄4 Teaspoon (Null)|
|Lemon slices||8 (Less Than 1/8 Inch Thick From 1 Large Lemon)|
|Cherry tomatoes||12 (Null)|
|Drained bottled capers||1 1⁄2 Tablespoon (Null)|
Calories 572 Calories from Fat 270
% Daily Value*
Total Fat 29 g45.1%
Saturated Fat 3.4 g16.9%
Trans Fat 0 g
Cholesterol 139.5 mg46.5%
Sodium 1010.3 mg42.1%
Total Carbohydrates 9 g2.8%
Dietary Fiber 2.6 g10.3%
Sugars 3.3 g
Protein 64 g128.3%
Vitamin A 24.6% Vitamin C 63.6%
Calcium 7% Iron 7.6%
*Based on a 2000 Calorie diet
Pat fish dry and sprinkle both sides with salt and pepper. Arrange fillets, skin sides down, in 1 layer in center of foil on baking sheet and slide 2 lemon slices under each filet. Arrange 2 thyme sprigs on top of each fillet.
Heat remaining 2 tablespoons oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then saute garlic, stirring occasionally, until pale golden, about 30 seconds. Add tomatoes and a pinch of salt and saute, stirring occasionally, until tomatoes are softened, about 1 minute. Stir in capers.
Spoon hot tomato mixture over fish, then cover with another sheet of foil, tenting it slightly over fish, and crimp edges together to seal. Bake until fish is just cooked through, 12-15 minutes (depending on thickness of fish); check by removing from oven and carefully lifting up a corner of top sheet of foil, pulling up sides of bottom sheet to keep liquid from running out. If fish is not cooked through, reseal foil and continue to bake, checking every three minutes. Transfer fillet with lemon slices to plates using spatula (be careful not to tear foil underneath) and spoon tomatoes and juices over top. Serve immediately, discarding thyme before eating.
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