Delicooks

Home > Recipes > Second Courses > Papillote of sea bass with asparagus

Second Courses

Papillote of sea bass with asparagus

An easy, attractive and versatile recipe

By Your email (*) print


Papillote of sea bass with asparagus

At a glance

Serves:
4
Difficulty:
Medium
Method:
10 min.
Preparation:
10 min.
 
 

Adrian Geralnik

Read interview with:

Ingredients

    • 4 fillets of sea bass of 160-180 gr. each
    • 1 cup fresh Peas
    • ¼ red pepper
    • 1 carrot
    • 1 onion
    • ½ leek
    • 2 garlic sprouts
    • Rind of 1 lemon
    • 6 Asparagus
    • 8 cherry tomatoes
    • Mixed fresh Herbs (rosemary, thyme, parsley, mint ...)
    • Salt
    • Pepper
    • Virgin olive oil (optional)
    • 4 pieces of parchment paper large enough to wrap the sea bass

Method

  1. Chop the Herbs and mix. Cut the vegetables into juliennes.
  2. Add a little onion to the paper, then the seasoned sea bass and finally a mixture of other vegetables. Season with a pinch of salt and pepper. Flavor with a little lemon rind, add a couple of tomatoes and finally sprinkle with the herb mixture. Seal up the 4 packages put them into the oven at 190 º C for about 8 to 10 minutes.
  3. Serve the fish in packets and let the steam waft out as they’re opened.

Tip

You can ruse other fish such as salmon for extra Omega 3. You can also replace the fish with mushrooms or other vegetables for a vegetarian dish.

Comments

*Name, e-mail and comment fields are required

*incorrect e-mail

Error sending comment. Please try again later.

Thanks. Your comment will be published as soon as validated.

Let us know your opinion

(*) Required fields

close

Send to a friend

Papillote of sea bass with asparagus

Send to a friend, fill the form

Error sending comment. Please try again later.

*Name, e-mail and comment fields are required

*incorrect e-mail

*incorrect e-mail

Search for recipes

buscar

[more search options]

Search with Google

Recipes

Vegan recipies

Vegan recipies

Vegan recipies, without ingredients that involve animal suffering.

Guest chef

Different menus from guest chefs

Different menus from guest chefs

Our guest chefs bring you their unique and personal take on food.

HEALTHY LIVING

Macrobiotics

Macrobiotics

Macrobiotics is a way of life and because of that it explains the basic aspects according to our personal needs in harmony with nature.

Style

Sweet ideas for your table

Sweet ideas for your table

A delicious gift for your friends

Products

Papaya

Papaya

Tasty, nutritious and light, can be used fresh, in salads and desserts...

People

Jordi Roca

Jordi Roca

Jordi Roca, the younger of the Roca brothers and head dessert chef at the restaurant El Celler de Can Roca.

Summer fruits · Delicious salad dressing for summer salads · A passion for vegan desserts · Autumn vegtables · Great 10 minute recipes · Vegetarian delights for healthy living · Spice up your taste buds with Bembi · Bounce into form with a Spring menu · Where beer is not the beer · Mediterranean cooking with seasonal produce · Low-calorie recipes · Tapas all year round · Cutting edge Catalan cooking · Gluten - free diet · Interview with top chef Carme Ruscalleda · Recipe ideas for great desserts · Desserts by Jordi roca · Tapas route around Barcelona