Sea Bass en Papillote

Name: Sea Bass en Papillote
Yield: Serves two
Cuisine: France
Ingredients: 2 teaspoons sea salt; 4 tablespoons very good olive oil; 1 good sea bass, weighing at least 1 kg (2 lb 4 oz); 1 garlic clove; a good few sprigs of thyme; 1 anchovy fillet; 1 orange; 1 lemon; black pepper

Preparation info

Serves
two

Difficulty
Easy

Appears in

A Long and Messy Business

By Rowley Leigh

Published 2018

About

It’s refreshing to serve a recipe for sea bass without fennel, if only by way of a change.

Ingredients

1 good sea bass, weighing at least 1 kg (2 lb 4 oz)

Europe
France
Fish course
Pescatarian
Mediterranean
Gluten-free
March

Method

Preheat the oven to 200°C (400°F, Gas Mark 6).

Ensure that the bass is completely scaled and also cleaned inside, then rinse through with cold water. Smash the garlic with the back of a knife and place it with some of the thyme, the anchovy and a couple of strips of orange and