Name: Papillote of Sea Bass with Provençal Vegetables
Yield: Serves 4 as a main course
Ingredients: sea salt and black pepper; 4 wild sea bass fillets, about 100 g each, or 2 small whole fish; 1 lemon, halved; 2 baby artichokes; about 200 ml fish stock; few thyme sprigs; olive oil, to drizzle; 12 black olives, halved and pitted; 8 garlic confit; 8 baby onions or shallots, peeled; 4 baby courgettes (preferably with flowers), trimmed and halved lengthways; 8 baby fennel, trimmed

Preparation info

Serves
4
as a main course

Difficulty
Easy

Appears in

Maze

By Jason Atherton

Published 2008

About

Ingredients

4 wild sea bass fillets, about 100 g each, or 2 small whole fish
1

Method

Trim the fish fillets to neaten and remove any pin bones with tweezers. If using whole sea bass, make sure that the fish is cleaned. Chill while you prepare the vegetables.

Squeeze the juice of ½ lemon into a bowl of cold water. To prepare each artichoke, peel away the tough outer leaves with a small sharp knife until you reach the pale green, tender leaves. Trim off the tough skin from

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Papillote of Sea Bass with Provençal Vegetables

Ingredients

Method

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