Baked Whole Seabass En Papillote Recipe

Prepare and marinate the fish

Pat the sea bass dry inside and out with paper towels. Make 3 shallow diagonal slashes on each side of the fish. In a bowl combine 2 tbs olive oil, 30 ml lemon + white orange juice (Citrus Blanca), 30 ml white wine, minced garlic, chopped parsley, thyme sprigs, 1.5 tsp sea salt and 1/2 tsp black pepper. Rub the marinade inside the cavity and over the exterior, working some marinade into the slashes. Let rest at room temperature for 15–20 minutes (or refrigerate up to 1 hour).

Finish before assembly

Just before assembling, drizzle 1 tbs extra virgin olive oil over the fish and place 2 lemon slices inside the cavity along with one thyme sprig and a small knob (about 1 tbs) of butter broken into pieces placed in the cavity for flavor and moistness.

Prepare vegetables

Preheat oven to 200°C (390°F). If using potatoes, parboil thin slices for 4 minutes until slightly tender, then drain. In a bowl toss corn kernels, zucchini slices, sliced shallot and cherry tomato halves with 2 tbs unsalted butter (cut into small knobs), 3/4 tsp salt and 1/4 tsp black pepper.

Arrange vegetables for papillote

Tear two large sheets of parchment (each sheet large enough to fold and seal). On one sheet, place a bed of the seasoned vegetables slightly offset from center to make space for the fish. Spread vegetables in a thin even layer so they steam evenly under the fish.

Assemble

Lay the marinated sea bass on top of the vegetable bed on the parchment. Scatter remaining lemon slices over the fish and tuck remaining thyme if you have. Fold the parchment over the fish and vegetables, crimping the edges tightly to create a sealed parcel (make a tight half-moon seal by folding edges and making small overlapping crimps). Tie with kitchen twine if desired to secure.

Bake

Place the sealed papillote on a rimmed baking sheet. Bake in the preheated oven for 18–25 minutes depending on fish size (1 kg whole sea bass: about 22 minutes). The parcel will puff; fish is done when flesh flakes easily and internal temperature at thickest point reaches 60–62°C (140–144°F). If you want a slightly more roasted top, open the parcel for the final 3–4 minutes of cooking.

Rest

Remove from oven and let rest sealed for 3 minutes to settle juices, then transfer to a serving platter for tableside presentation.

Make pistou

In a food processor or using a mortar and pestle, combine arugula, basil, pine nuts, grated cheese, garlic, lemon zest, 1/4 tsp salt and a pinch of pepper. Pulse while streaming in 60 ml extra virgin olive oil until a loose, spreadable emulsion forms (similar to pesto but brighter from arugula). Taste and adjust salt/acid if needed. Transfer to a small bowl and cover until ready to serve.

Portion

Warm slightly before service if preferred (room temp is fine); place in a small ramekin so it can be spooned tableside onto portions of fish.

Blanch and peel tomatoes

Bring a small pot of water to a boil. Score a shallow X on the bottom of each plum tomato. Blanch tomatoes for 20–30 seconds, then plunge into ice water. Slip off skins, halve, remove seeds and finely dice the flesh. Alternatively use ripe tomatoes peeled and seeded by hand.

Finish concassé

In a bowl combine diced tomatoes, 1 minced shallot, chiffonaded basil, 2 tsp olive oil, 1 tsp white wine vinegar, 1/4 tsp salt, 1/8 tsp black pepper and optional 1/4 tsp lemon zest. Taste and adjust. Keep chilled and present in a small bowl at the table so guests can spoon the bright concassé over their fish portions.

Bring the sealed papillote to the table on a large platter. Open the parcel in front of guests (have a small bowl to catch juices). Transfer the fish to individual plates or carve tableside: lift the fish from the parchment onto a platter or directly plate fillets with steamed vegetables and corn. Spoon 1–2 tbs arugula pistou over each portion and offer the tomato concassé so diners can add to taste. Garnish with an extra drizzle of olive oil and an additional lemon wedge if desired.