Sea Bass en Papillote with Prawns and Vegetables

Fancy something a little lighter before the indulging at Christmas begins? If you want to have a healthy dinner to balance out eating half a tub of Quality Streets (arghh!) then try this quick and simple dish that is packed with flavour.

You only need a few ingredients, combine them together on some baking paper, fold up like a parcel and bake – voila! A simple, delicious dinner is that easy.

You can cook en papillote with a lot of ingredients, such as chicken and many other fishes. It keeps the flavours contained, creates a delicious sauce and is a very easy but fun all-in-one dinner!

seabass-and-prawns

Recipe (serves 2)

2 Sea Bass fillets

10 large king prawns, peeled and de-veined

1 pak choi

1 pack (175g) of mangetout and baby sweetcorn

2 spring onions

1 red chilli

1 inch fresh ginger

1 clove of garlic

2 tbsp light soy sauce

1 tbsp rice wine

1 tsp sesame oil

Pre-heat your oven to 180C.

Cut 2 large pieces of baking paper, around 50m x 30cm.

Next, prep your vegetables. Slice the red chilli, leaving the seeds in if you like it hot, peel and cut the ginger into matchsticks and slice the garlic thinly. Chop the roots off the pak choi and pull into its separate leaves. Slice the spring onions into long think strips.

Next, score your Sea Bass fillets 3 -4 times across the skin, being careful not to cut too deep.

Even out the vegetables onto the 2 pieces of baking paper, making two portions. Top with the chilli, ginger and garlic. Next, add the prawns, 5 each, and then place a fillet of Sea Bass in top. You should have two parcels, with some veg, prawns and the fish fillet.

In a small bowl, mix the soy sauce, sesame oil and rice wine and spoon evenly over the top of each of the fish and vegetables.

Next, you need to fold up your parcel. Fold the top half of the baking paper over the ingredients and crimp and crinkle together the edges to seal – so you’re basically making a giant pasty. This needs to be well sealed so the ingredients steam and the flavours stay sealed.

Cook for 12 – 15 minutes ( you can prod the fish through the paper to feel if firm – but don’t open it!).

To serve, pop the paper parcels directly onto your serving plates and let your guests open up the paper parcels themselves, to let the steam and wonderful smells come out at the table.

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