Sea Bass En Papillote With Thai Flavours Food

SEA BASS EN PAPILLOTE WITH THAI FLAVOURS

Steps:

• Heat oven to 180C/160 fan/gas 4. To prepare the stuffing mixture, bash the lemongrass with the blunt side of your knife to bruise it, then slice it into thin rings. Finely slice the ginger (across the grain) - you can leave the peel on. Squash the unpeeled garlic cloves to release their aroma. Put all the stuffing ingredients into a bowl and mix together.
• Take a piece of baking parchment about 50cm in length and place the 2 sea bass across its width. Fill the stomach cavities with ¾ of the stuffing mixture, scattering the rest over the fish, then season. Fold the sides of the parchment over the heads and tails of the fish, then roll it into a parcel. This can now be stored in the fridge for a few hrs, if you like. When ready to cook, place on a tray in the oven and bake for 20-25 mins, until the flesh flakes off the bone.
• While the fish bakes, put the new potatoes in cold water and bring to the boil. Once cooked, drain well, slice in half and return to the pan with a knob of butter.
• Arrange the new potatoes and sea bass on the plate, still in the parcel, if you like, and sprinkled with the coriander leaves.

SEA BASS IN PAPILLOTE

Steps:

• Put oven rack in middle position and preheat oven to 400°F. Line a large baking sheet with foil, then drizzle with 1 tablespoon oil.
• Pat fish dry and sprinkle both sides with salt and pepper. Arrange fillets, skin sides down, in 1 layer in center of foil on baking sheet and slide 2 lemon slices under each fillet. Arrange 2 thyme sprigs on top of each fillet.
• Heat remaining 2 tablespoons oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, stirring occasionally, until pale golden, about 30 seconds. Add tomatoes and a pinch of salt and sauté, stirring occasionally, until tomatoes are softened, about 1 minute. Stir in capers.
• Spoon hot tomato mixture over fish, then cover with another sheet of foil, tenting it slightly over fish, and crimp edges together tightly to seal.
• Bake until fish is just cooked through, 12 to 15 minutes (depending on thickness of fish); check by removing from oven and carefully lifting up a corner of top sheet of foil, pulling up sides of bottom sheet to keep liquid from running out. If fish is not cooked through, reseal foil and continue to bake, checking every 3 minutes.
• Transfer fillets with lemon slices to plates using a spatula (be careful not to tear foil underneath) and spoon tomatoes and juices over top. Serve immediately, discarding thyme before eating.

SEA BASS THAI STYLE

Steps:

• Apart from the sea bass, mix all the other ingredients together.
• Arrange the sea bass fillets on a sheet of tin foil so that the shiny side is on the outside.
• Score the fillets, and pull up the corners of the foil. Spoon over the Thai dressing and crimp the corners together to create a sealed bag.
• Dip the base of the bag in some oil and place on a chargrill or hot dry pan and cook for 10 minutes.
• Remove from the pan, tear open bag and serve.

LOUP DE MER EN PAPILLOTE (BAKED SEA BASS WRAPPED IN PAPER)

Steps:

• Preheat oven (390° F, 200° C).
• Pepare a parchment paper large enough to wrap the fish. Spread a little of the olive oil where you will put the fish on.
• Crush the black peppercorns a little in a mortar and pestal, but it should be coarse though.
• Remove from one rosemary sprig, the leaves. You can chop them, but I prefer to leave the small leaves as they are.
• Clean the fish and brush both sides with olive oil. Salt to taste (inside and outside).
• Put 2 sprigs of rosemary into the cavity and also add a small piece of butter. If you like, put 2 slices of lemon into the cavity too.
• Sprinkle a little of black pepper and rosemary leaves onto the parchment paper and then place the fish on it.
• Cover the fish with the rest of black pepper and the rosemary leaves.
• Squash the garlic cloves (do not peel them) and place them on top of fish. Cut the butter into small pieces and arrange on top of fish too.
• Wrap the parchment paper around the fish to make a package. Fold over the edges to seal the package.
• Brush a little of the olive oil over the paper. This will protect it from burning.
• Put the package on a baking tray and bake for about 25 minutes.
• Serve the fish hot in the package.
• NOTE: use smaller fish for this recipe.