And an old favourite and easy fish en papillotte

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I went to my old friend Schilder on the Albert Cuyp market to collect the fish and the vongole which I served as first course after the bruschetta -perfect

The beautiful fresh sea bass ready for the oven I used just butter as the fish has such beautiful delicate flavour.

:Place herbs and lemon in the cavity of the cleaned fish, pour melted butter over the fish or wrap the whole raw fish in pancetta or you can use streaky bacon or even Coppa di Parma . Place the fish on a large piece of greaseproof paper, you could use buttered aluminium foil, bring up the edges and seal by folding over the edges a few times. Place on a baking sheet and bake in a preheated oven 190C.200 C for ±20 minutes.
I test the fish with a long metal pin or even better a thermometer to see if it is cooked through , normally you can smell it…..
I have used this almost all  my cooking career (when I started we used a thin knitting needle)and now bought myself a new one at Duikelman as mine is still in the school
I served it with with a beurre blanc and fried girolles/chanterelle

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