Seabass Al Cartoccio Recipe
Parsley oil & whey sauce, crème fraîche, seasonal vegetables
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Ingredients
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Sea Bass
Parsley Oil
Whey Sauce
Seasonal Vegetables
Method
Preparation
- 1
Make the Parsley Oil
In a blender, combine fresh parsley leaves, olive oil, and garlic. Blend until smooth. Strain through a fine-mesh sieve and set aside.
- 2
Prepare the Whey Sauce
In a bowl, whisk together whey, crème fraîche, lemon juice, and salt until smooth and well combined.
- 3
Prepare the Vegetables
Trim the asparagus, halve the cherry tomatoes, and slice the carrots into thin sticks. Blanch them in boiling water for 2-3 minutes, then shock in ice water to stop cooking.
Cooking
- 4
Wrap the Sea Bass
Preheat the oven to 200°C (400°F). On a large piece of parchment paper, place a sea bass fillet. Season with salt and black pepper, add lemon slices, and arrange seasonal vegetables around it. Drizzle with parsley oil.
- 5
Bake
Fold the parchment paper over the fish and vegetables to create a sealed packet. Place on a baking sheet and bake for 15-20 minutes, until the fish is cooked through.
- 6
Serve
Carefully open the parchment packet, drizzle with whey sauce, and serve immediately.
