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Papillote of Sea Bass with Provençal Vegetables

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Preparation info
  • Serves

    4

    as a main course
    • Difficulty

      Easy

Appears in
Maze: The Cookbook

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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