Bar en Papillote: Seabass Fillet Baked in Parchment Paper with Lemon and Herbs
A delicate and flavorful seabass fillet baked to perfection in parchment paper, infused with fresh lemon and aromatic herbs. Ideal for a healthy and hassle-free meal.
Nutrition
Calories: 320cal
Carbohydrate: 4g
Protein: 30g
Fat: 20g
Cholesterol: – -mg
Sodium: 680mg
Difficulty Level: easy
15 min Prep
20 min Cook
35 min Total
2 Servings
Ingredients
- 2 seabass fillets (about 5-6 oz each)
- 1 lemon, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 2 cloves garlic, thinly sliced
- Parchment paper
Instructions
- Preheat your oven to 400°F (200°C). This ensures that your oven is at the right temperature when you’re ready to bake the fish.
- Prepare two sheets of parchment paper, each about 18 inches long. The extra length allows for easy wrapping of the fish and ingredients.
- Place a seabass fillet in the center of each parchment sheet. Drizzle each fillet with 1 tablespoon of olive oil and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
- Layer lemon slices over each fillet. Scatter garlic slices, dill, and parsley evenly over the lemon-covered fish.
- Fold the parchment paper by bringing the opposite edges together and folding down tightly, then tuck the ends under the fish to create a sealed packet. This ensures that the steam is trapped inside the packet, cooking the fish evenly.
- Place the packets on a baking sheet and bake in the preheated oven for 20 minutes. The parchment will puff up, indicating that the steam is cooking the fish.
- Remove the packets from the oven and carefully cut open the parchment at the table for a dramatic effect. Be cautious of the hot steam.