Daurade en Papillote

Ingredients

Instructions

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.

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.

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.

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.

Nutrition per serving

Notes

• •If you can only find a whole gutted sea bream, ask the fishmonger to fillet it for you to keep this beginner-friendly and within time.
• •Green olives can be used instead of black olives for a brighter, saltier flavor.
• •Serve with boiled new potatoes, crusty bread, or simple rice to soak up the fragrant juices.
• •Do not overfill the packets; a shallow layer helps the fish cook evenly in the short baking time.

Background