with sautéed vegetables
This delicious and healthy dish involves cooking Black Sea Bass in a sealed foil packet, a technique known as en papillote. By cooking the fish in this way, it steams and cooks in its own juices, resulting in a dish bursting with intense flavors. We’ve paired the fish with a delightful medley of sautéed vegetables, creating a perfect harmony of tastes.
While many recipes call for parchment paper, I prefer the convenience of using aluminum foil. It’s quick and hassle-free, requiring no special skills or techniques. Despite its initial appearance of complexity, once you’ve finished chopping all the vegetables, you’ll find that this dish is actually quite easy and elegant to prepare. And here’s a little bonus: the sealed foil packet containing the fish minimizes any fishy smells in your home, and cleaning up afterwards is a breeze.
Serves 2
2 Black Sea bass filets
2 carrots, medium size
2 zucchini, medium size
1 small leek
1 lemon
2 tbsp butter
2 tbsp olive oil, plus extra for cooking
2 tbsp white wine
Salt and pepper to taste
1. Trim the root and dark green leaves from the leek. Make a lengthwise cut 3 inches from the bulb end, all the way to the top of the green leaves. Repeat this cut all around the leek until the greens resemble a floppy mop. Rinse the leek under cold water to remove any dirt.
2. Chop the cleaned leek into small pieces.
3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sauté the leek until it becomes golden-brown, which should take about 5-10 minutes. Season with salt and pepper to taste.
4. While the leek is cooking, thinly slice the carrots using a mandolin if available. Then, cut each slice lengthwise.
5. Once the leek is nicely browned, transfer it to a plate and add the sliced carrots to the same skillet with olive oil. Cook them for 5-10 minutes until they develop a beautiful golden-brown color. Season with salt and pepper.
6. While the carrots are cooking, chop the zucchini using the same technique as the carrots.
7. Once the carrots are cooked, set them aside and add the chopped zucchini to the skillet. Cook for about 10 minutes until they become tender and slightly caramelized. Season with salt and pepper.
8. Keep all the sautéed vegetables warm in the skillet on low heat while the fish is cooking.
9. Preheat the oven to 375F (190C).
10. Place two large sheets of aluminum foil onto a flat surface.
11. Season the Black Sea Bass fillets with salt and pepper on both sides.
12. Place one fillet on each sheet of aluminum foil.
13. Pour a tablespoon of white wine over each fillet.
14. Drizzle a small amount of lemon juice over the fillets.
15. Place a tablespoon of butter on top of each fish.
16. Fold the two horizontal sides of the aluminum foil upwards, then fold in the sides of the foil to form closed packets. This will allow the meal to steam in the oven.
17. Place the foil packets on a baking sheet.
18. Bake for 12 minutes at 375F (190C).
19. Carefully open the foil packets, being cautious of the steam.
20. Serve the Black Sea Bass en Papillote on top of sautéed vegetables and its buttery lemony sauce.
Cheers Xx
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