Sea bass is often seen on menus across France, as it is found in many of the country’s coastal waters. This simple method of preparation pairs young spring vegetables with fresh fish, wrapped up in an easy-to-serve parcel. The papillotes, or envelopes, can be prepared hours in advance and kept in the refrigerator until dinnertime, making this a perfect plan-ahead recipe for a weeknight meal or dinner party.
In a bowl, mix spring vegetables together and then distribute them evenly among the bottom half of each envelope, making a bed for the sea bass. Lay a fillet on top of vegetables in each envelope and sprinkle with parsley and a dash of salt and pepper. Cover each fillet in about
Close the packets by folding the empty half over the portion containing the fillet. Close tightly, crimping tinfoil together, making sure the seams are sealed and will not leak. Place papillotes on a baking sheet and
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