Loup de mer ou daurade en papillote

Name: Loup de mer ou daurade en papillote (Sea bass or sea bream en papillote)
Cuisine: French
Ingredients: salt and ground black pepper; 4 whole sea bass or striped bass (325 g/12 oz each), or 1 sea bream (1–1.25 kg/2 lb 4 oz-3 lb); 4 whole sea bass or striped bass (325 g/12 oz each), or 1 sea bream (1–1.25 kg/2 lb 4 oz-3 lb); 12 fat cloves garlic, blanched and sautéed; 16–20 small black olives, stoned and coarsely chopped; salt and ground black pepper; dried herbes de Provence; 4 tablespoons extra-virgin olive oil; 4 whole sea bass or striped bass (325 g/12 oz each), or 1 sea bream (1–1.25 kg/2 lb 4 oz-3 lb); 2 large fresh tomatoes, peeled, seeded and diced; 6 tablespoons melted butter

Sea bass or sea bream en papillote

Preparation info

Serves
4

Difficulty
Easy

Appears in

Feasts of Provence

By Robert Carrier

Published 1995

About

Ingredients

4 whole sea bass or striped bass (325 g/12 oz each), or 1

Europe
France
Fish course
Pescatarian
Gluten-free
Provence
Mediterranean

Method

Pre-heat the oven to moderate (180°C/350°F/Mark 4). Clean and wash the fish; pat them dry and brush with olive oil.

Fold 4 pieces of baking parchment in half; then cut each folded piece into an oval large enough to accommodate the fish comfortably. Open up the ovals and brush t