Sea Bream Fillets With Olives En Papillote
Total Time: 42 mins
Preparation Time: 30 mins
Cook Time: 12 mins
Ingredients
- Servings: 4
- 2 lbs sea bream
- 4 ounces pitted green olives
- 1 tablespoon olive oil
- 2 garlic cloves
- 1 tablespoon butter
- 1 tablespoon dry wine
- 2 sprigs parsley
- 2 tablespoons balsamic vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Recipe
- 1 have your fishmonger fillet the sea bream, or do it yourself, carefully.
- 2 heat the oven to 400 degrees fahrenheit.
- 3 clean the parsley, give it a good shake.
- 4 skin the garlic.
- 5 chop the garlic with the parsley.
- 6 put the fish fillets on a platter, salt and pepper them, and pour the wine over. add more wine if there is not enough. pour the olive oil over the whole thing.
- 7 cover this with the parsley/garlic combination (called a persillade or hachis).
- 8 let marinate 15 minutes.
- 9 prepare a double thickness of sulferised paper of a size large enough to wrap all of the fillets together.
- 10 using a brush, or a paper towel, spread some oil onto the paper.
- 11 pick out the fillets from this marinade, wiping them slightly.
- 12 butter a frying pan, and over medium high heat, brown each side of the fillets.
- 13 put the fillets in the center of the prepared sulfurised paper envelope.
- 14 pour the marinade into the same pan, add the balsamic vinegar. heat this, and reduce by half.
- 15 pour the reduced marinade into the cooking envelope. add the green olives.
- 16 close the envelope by folding it, or even taping it here and there.
- 17 cook 8 minutes at 400 fahrenheit.
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