Sea bream en papillote, an easy, light and fast fish recipe
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Total: 30 min Diners: 2
Cooking “en papillote” is a fabulous technique for steaming in the oven and getting juicy results with very little effort and, moreover, in a light way. It involves wrapping the product to be cooked in aluminum foil or baking paper and cooking it in its own juices, adding all the seasonings that everyone wants but seeking to preserve the essence of the food itself. On this occasion, the whole sea bream will go inside a papillote in which the zucchini, grapefruit and lemon will be cooked directly; the latter two will serve to flavor the entire contents as well as the fresh dill.
It is a perfect recipe to combat excesses, to eat Vegetable Recipes and not to add excessive fats to what we are cooking. A good example of this is salmon en papillote, stuffed hake en papillote or chicken breast en papillote, which will also be super juicy. The seasonings that each one uses, as well as the Vegetable Recipes, will be able to change to the taste of each one understanding a little the time of baking that is going to be needed for them in the oven. We will think that for a sea bream of two persons the cooking will imply about 25 minutes in the oven for what if we wanted to put potato, for example, this one would have to be previously cooked so that then it was not hard. The best is to use a whole sea bream opened in book, without viscera, since this way it will allow us to clean it easier and the cooking will be faster. So we can also salt the meat of the sea bream inside.
This recipe, very popular in the houses of Spain, usually also incorporates tomato or other Vegetable Recipes such as carrots or peppers, and we can use aromatic herbs to the taste of each one: basil, rosemary or even mint and coriander. The sea bream could be changed for sea bass, sea bass or permit and with it we could also make a salt fish, a puff pastry and a fish stew. As an accompaniment, it may sound strange, but in my house we usually put a little mayonnaise on the side? steamed fish with mayonnaise is delicious!
How to make sea bream en papillote
Ingredients
Sea bream, 1 pc Grapefruit, 1/2 pc Lemon, 1/2 pc Zucchini, 1/2 pc Extra virgin olive oil, 1 tbsp Worcestershire sauce, 1 tsp Salt, tsp Step 1
Preheat the oven to 200 ºC and make sure that our sea bream is open in book form and completely clean of viscera. If it was necessary to wash a little with cold water inside and dry very well with a kitchen paper. It is also advisable that it is well desescamada.
Step 2
Wash the zucchini, grapefruit and lemon and cut them all into slices. The zucchini slices will have to be very thin, as thin as we can.
Step 3
Place a large sheet of aluminum foil on a baking tray and place the zucchini slices and some grapefruit slices on top. Place the sea bream on top, open it and put salt and lemon slices inside, close it.
Step 4
Pour a little Worcestershire sauce on top, add a little more salt and a few drops of extra virgin olive oil if desired. On top put the fresh dill or the aromatic herbs of your choice.
Step 5
Close the papillote carefully so that there are no unsealed holes, so that it does not breathe in any way. Here the grace is that the sea bream is done in its own steam, condensing all the juices it releases that will become its own sauce.
Step 6
Bake for 25 minutes, a sea bream for two people, if it is smaller it will be 20 minutes and if it is bigger, a few minutes more. After this time let stand 5 minutes inside the papillote and, then, open with great care not to burn us with the steam.
