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Sea bream baked in paper & green sauce vierge
Quantities: Serves 4 | Preparation Time: 15 min | Cooking time: 20 min
INGREDIENTS
For the sea bream
- 2 spring onions
- 4 x 300 g sea bream gutted and rinsed
- ½ bouquet of flat parsley
- 1 lemon
- Fleur de sel
- Ground black pepper
- 1.5 tablespoons Emile Noël organic sweet olive oil
For the sauce
- 1 tablespoon of capers in vinegar
- ½ bouquet of flat parsley
- 1 sprig of tarragon
- 1 stick of celery
- 1 clove of new garlic
- 1 spring onion
- 3 tablespoons of Emile Noël organic apple balsamic vinegar
- 12 tablespoons Emile Noël organic safflower oil
PREPARATION
For the sea bream
– Preheat the oven to 200°C.
– Cut the onions into thin slices.
– On four sheets of baking paper, spread the onion strips and place the sea bream on top. Fill their bellies with a few sprigs of parsley and a slice of lemon. Drizzle them with a little olive oil. Lightly season with salt and pepper. Fold each sheet of parchment paper into a papillote all parcel.
– Bake them for 20 minutes. Check they are cooked right through.
For the sauce
– Rinse the capers in clear water and dry them well with absorbent paper.
– Finely chop the parsley, tarragon leaves, celery, garlic, spring onion and capers.
– Emulsify the vinegar and oil. Season with pepper and salt. Add the herb mixture to the vinaigrette and marinate.
– When they come out of the oven, serve the sea bream with the green virgin safflower oil sauce.
Recipe © C’est ma food
Tip
You can accompany sea bream with fried potatoes or wild rice. Grilling your sea bream on the barbecue will also be a great alternative for the summer!
