Poisson en papillote
This recipe is for one portion of fish. Multiply the amount needed for each portion.
1 12”x16” piece of parchment paper
1 6oz seabass filet
1 large gold potato, thinly sliced on a mandolin
6 thin asparagus spears
1 roma tomato, cut into wedges
1 garlic clove, minced
2 tsp of olive oil, divided
Salt and pepper, to taste
6 Kalamata olives, pitted
A few sprigs of fresh oregano or thyme
2 Tbsp white wine or juice of half a lemon
Preheat oven to 400°F.
Place the potatoes in the center of the parchment sheet. Sprinkle with salt, then add 3 spears of asparagus.
Place the fish on top and season with salt and pepper, wine and fresh herbs. Then add the tomatoes and olives around the fish.
Drizzle with the remaining olive oil.
Fold the top and bottom of the parchment closed and twist the ends shut.
Bake in the oven for 20 minutes.
