Daurade en Papillote

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 220 C. Cut two large sheets of parchment paper, about 35 x 40 cm each. Halve the cherry tomatoes, halve the olives if large, finely slice the garlic, tear the basil leaves, and cut the lemon into 6 thin slices plus wedges for serving.

   180 g cherry tomatoes40 g pitted black olives1 clove (5 g) garlic10 g fresh basil leaves1 medium lemon
2. 2

   Pat the sea bream fillets dry so they steam rather than waterlog. Season both sides with the fine salt and black pepper, then drizzle with the olive oil.

   2 fillets (about 150 g each) sea bream fillets, skin on, pin-boned4 g fine salt1 g black pepper15 ml olive oil
3. 3

   Place half the tomatoes, olives, capers, garlic, and basil in the center of each parchment sheet. Top each pile with 3 lemon slices, then lay a sea bream fillet on top, skin side down. Spoon 30 ml white wine over each portion.

   180 g cherry tomatoes40 g pitted black olives20 g capers, drained1 clove (5 g) garlic10 g fresh basil leaves1 medium lemon2 fillets (about 150 g each) sea bream fillets, skin on, pin-boned60 ml dry white wine
4. 4

   Seal each papillote tightly: fold the parchment over the fish, then crimp and fold the edges in small overlapping pleats to trap the steam. A tight seal is the key beginner technique here; if steam escapes, the fish will dry out. Transfer to a baking tray.

5. 5

   Bake for 12 to 14 minutes, until the packets puff slightly. Open one carefully to check: the fish should be opaque and flake easily at the thickest part, and its internal temperature should be about 52 to 55 C for juicy doneness. If needed, reseal loosely and bake 1 to 2 minutes more.

6. 6

   Let the packets rest for 2 minutes so the juices settle and the steam calms. Open carefully away from your face, drizzle with the extra virgin olive oil, and serve immediately with lemon wedges and all the cooking juices.

   10 ml extra virgin olive oil1 medium lemon

Origin & History

Cooking fish en papillote, or in a sealed parchment packet, is a classic French technique that gently steams delicate ingredients in their own juices. Daurade, a prized Mediterranean sea bream, is especially popular along the French coast, where it is often paired with olives, tomato, herbs, white wine, and lemon.