Loup De Mer En Papillote (baked Sea Bass Wrapped In Paper)

Name: Loup De Mer En Papillote (baked Sea Bass Wrapped In Paper)
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 1
Cuisine: Global
Ingredients: 1 teaspoons black peppercorns; 1 teaspoons black peppercorns; 1 Tbsp butter; 1 Tbsp butter; 3 sprigs fresh rosemary (about 5 to 6 inches long); 2 garlic cloves; 2 slices lemon slices (optional); 1 serving olive oil , for parchment paper; 1 serving olive oil, for parchment paper; 1 Tbsp olive oil; 1 serving salt; 454 grams sea bass (gut and scales removed)

Loup De Mer En Papillote (baked Sea Bass Wrapped In Paper) is a gluten free, primal, and pescatarian recipe with 1 servings. One serving contains 1491 calories, 163g of protein, and 86g of fat. This recipe covers 49% of your daily requirements of vitamins and minerals. A mixture of olive oil, salt, rosemary, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It works well as a pricey main course. From preparation to the plate, this recipe takes around 35 minutes.

Instructions

Preheat oven (390 F, 200 C).Pepare a parchment paper large enough to wrap the fish.

Ingredients you will need

Fish

Wrap

Equipment you will use

Baking Paper

Oven

Spread a little of the olive oil where you will put the fish on.Crush the black peppercorns a little in a mortar and pestal, but it should be coarse though.

Ingredients you will need

Black Peppercorns

Olive Oil

Spread

Fish

Equipment you will use

Mortar And Pestle

Remove from one rosemary sprig, the leaves. You can chop them, but I prefer to leave the small leaves as they are.Clean the fish and brush both sides with olive oil. Salt to taste (inside and outside).Put 2 sprigs of rosemary into the cavity and also add a small piece of butter. If you like, put 2 slices of lemon into the cavity too.

Ingredients you will need

Olive Oil

Rosemary

Butter

Lemon

Fish

Salt

Sprinkle a little of black pepper and rosemary leaves onto the parchment paper and then place the fish on it.Cover the fish with the rest of black pepper and the rosemary leaves.Squash the garlic cloves (do not peel them) and place them on top of fish.

Ingredients you will need

Rosemary

Whole Garlic Cloves

Black Pepper

Squash

Fish

Equipment you will use

Baking Paper

Cut the butter into small pieces and arrange on top of fish too.Wrap the parchment paper around the fish to make a package. Fold over the edges to seal the package.

Ingredients you will need

Butter

Fish

Wrap

Equipment you will use

Baking Paper

Brush a little of the olive oil over the paper. This will protect it from burning.

Ingredients you will need

Olive Oil

Put the package on a baking tray and bake for about 25 minutes.

Equipment you will use

Baking Pan

Oven

Serve the fish hot in the package.NOTE: use smaller fish for this recipe.

Ingredients you will need

Fish

Equipment

Ingredients

Servings:

1teaspoons

black peppercorns 1teaspoons

black peppercorns 1Tbsp

butter 1Tbsp

butter 3sprigs

fresh rosemary (about 5 to 6 inches long)2

garlic cloves 2slices

lemon slices (optional)1serving

olive oil , for parchment paper 1serving

olive oil, for parchment paper 1Tbsp

olive oil 1serving

salt 454grams

sea bass (gut and scales removed)

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Seabass. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Ziobaffan Organic Pinot Grigio. It has 4.6 out of 5 stars and a bottle costs about 17 dollars.