Sea Bass en Papillote with Mediterranean Aromas. This afternoon my fisherman, my dear husband, went out and said: I’ll be back in less than half an hour.
And indeed, he brought me dinner. A nice sea bass. Its nutritional properties are numerous.
Its white and delicate flesh contains proteins and very few fats, it is rich in minerals and vitamins, very suitable for the diet of children and the elderly.
Seasoned with my special homemade aromas. Oven recipe, air fryer, and with Bimby.
This specimen you see in the photo was over 4 lbs, but I’ll provide the recipe for 2 lbs, serving 4 people.

These recipes were created with you in mind;

Difficulty: Very Easy
Cost: Very Economical
Rest time: 5 Minutes
Preparation time: 5 Minutes
Portions: 4
Cooking methods: Oven, Kitchen Robot Cooking, Air Frying
Cuisine: Italian
Seasonality: All Seasons

206.07 Kcal

calories per serving

Info Close

Energy 206.07 (Kcal)
Carbohydrates 1.65 (g) of which sugars 1.24 (g)
Proteins 33.07 (g)
Fat 7.71 (g) of which saturated 1.68 (g)of which unsaturated 2.01 (g)
Fibers 0.14 (g)
Sodium 353.73 (mg)

Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

let’s get into the kitchen

2.2 lbs sea bass (European sea bass) (weighed whole)
1 lemon
2 sprigs rosemary
3 leaves bay leaf
to taste roast fish seasonings
to taste salt
to taste pepper (optional)
to taste extra virgin olive oil

Tools

what we need to prepare the

Cutting Board https://www.amazon.it/dp/B08L7N3HVG?tag=gz-blog-21&linkCode=osi&th=1&psc=1&ascsubtag=0-f-n-av_ritaamordicucina
Knife Kai Europe 6761F Wasabi Flexible Fillet Knife, Black.
Parchment Paper
Oven or Bimby

Preparation: Sea Bass en Papillote with Mediterranean Aromas

To ensure it’s fresh, the gills should be bright red and the scales shiny and should come off easily when scaling.
Clean the fish, remove the guts and gills, then scale it.
Rinse it and let it drain for a few minutes.
Now prepare the aromas, the ones described above, and the roast fish aromas.
I make them at home this way and save money, and they last several months, click here.
Spread a sheet of parchment paper on a surface. This sheet should be large enough to accommodate the fish for its entire length. If necessary, use 2 as I did.
In the belly, place a handful of powdered aromas, bay leaves, and slice the lemon and distribute the slices inside the belly and over the fish.
Close the fish as if it were a package, and lay it in a baking dish, without adding salt or oil. Cook in a preheated oven at 356°F for 20 minutes.
As soon as you smell the fish, it’s time to take it out of the oven.
Carefully open the papillote, and: serve whole, or if you’re good at filleting, serve it ready to consume.
Here is Sea Bass en Papillote with Mediterranean Aromas
AIR FRYER COOKING
Preheat your air fryer according to the recommended instructions.
Cook at 356°F for 10 minutes, then turn the papillote without opening it and continue cooking for another 10 minutes.
Clean the fish, remove the guts and gills, then scale it.
Rinse it and let it drain for a few minutes.
Prepare the aromas, the ones described above, and the roast fish aromas.
I make them at home this way and save money, and they last several months, click here.
Place a sheet of parchment paper on a surface. This sheet should be large enough to accommodate the fish for its entire length. If necessary, use 2 as I did.
Inside the fish’s belly, place a handful of powdered aromas, bay leaves, and slice the lemon and distribute the slices inside the belly and over the fish. Close the fish as if it were a package, and place it inside the Varoma.
Pour 600 ml of water into the mixing bowl, close and place the Varoma on top, and steam: 30 min./Varoma/speed 1
.
Carefully remove the Varoma and serve with a drizzle of extra virgin olive oil