Sea bass, also known as European bass, is a prized marine fish, very delicate, with tasty flesh and low cholesterol content. Easy to clean due to the size of the bones, suitable even for children’s diet, it lends itself to various preparations pleasing all palates. There are many ways to cook it: in a pan, in the oven, grilled. The sea bass en papillote with potatoes baked in the oven is one of my favorite methods; its flesh cooks maintaining all the flavor.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 sea bass (European bass) (about 25 oz.)
- 1 sprig rosemary
- to taste parsley
- 1 red Tropea onion
- 1 clove garlic
- 0.35 oz pine nuts
- 4 cherry tomatoes (confit)
- 2 red potatoes
- to taste lemon zest (grated)
- 3.4 oz dry white wine
- 10 taggiasca olives (pitted)
- 2 tbsp extra virgin olive oil
Tools
- Kitchen Scale
- Chopper
- Parchment Paper
- Aluminum Foil
Steps
Clean the sea bass by scraping off the scales, removing the guts, and cutting the fins (as always, I have it cleaned at the time of purchase).
Rinse under running water, dry, and insert salt, rosemary, parsley, and minced garlic into the belly (keep some aside). On the baking sheet, place a sheet of aluminum foil with a sheet of parchment paper on top (long enough to close everything en papillote), oil the surface, and lay the thinly sliced potatoes, pine nuts, olives, confit cherry tomatoes, and some chopped flavors.
Place the sea bass, make a few cuts so the aromas penetrate the flesh, salt, sprinkle with the remaining flavors, with sliced onion and a grated lemon zest. Drizzle with white wine and seal the parcel tightly. Bake in a hot oven at 482°F for 20 minutes, open the parcel and finish cooking for 10 minutes so it absorbs the liquid well. Serve the fish on plates with potatoes on the side.
