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Wednesday, April 22, 2015

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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