Sea bass en papillote with Thai flavours

Sea bass en papillote with Thai flavours

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

Prep: 15 mins Cook: 25 mins

Easy

Serves 2
Make a parcel from baking parchment and let your fish steam to perfection while infusing with garlic, ginger, chilli and lime

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal361
  • fat8g
  • saturates2g
  • carbs29g
  • sugars4g
  • fibre2g
  • protein43g
  • salt0.7g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 2 small seabass, scaled and gutted
  • 12 new potatoes, cleaned
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • small knob salted butter
  • coriander leaves, to serve

For the stuffing

  • 2 lemongrass stalks
  • 100g chunk fresh ginger
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 3 garlic cloves
  • 3 small red chillies, finely chopped
  • zest and juice 1 lime, plus extra wedges to serve, if you like
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

Method

  1. Heat oven to 180C/160 fan/gas 4. To prepare the stuffing mixture, bash the lemongrass with the blunt side of your knife to bruise it, then slice it into thin rings. Finely slice the ginger (across the grain) – you can leave the peel on. Squash the unpeeled garlic cloves to release their aroma. Put all the stuffing ingredients into a bowl and mix together.

  2. Take a piece of baking parchment about 50cm in length and place the 2 sea bass across its width. Fill the stomach cavities with ¾ of the stuffing mixture, scattering the rest over the fish, then season. Fold the sides of the parchment over the heads and tails of the fish, then roll it into a parcel. This can now be stored in the fridge for a few hrs, if you like. When ready to cook, place on a tray in the oven and bake for 20-25 mins, until the flesh flakes off the bone.

  3. While the fish bakes, put the new potatoes in cold water and bring to the boil. Once cooked, drain well, slice in half and return to the pan with a knob of butter.

  4. Arrange the new potatoes and sea bass on the plate, still in the parcel, if you like, and sprinkled with the coriander leaves.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
CeriB
1st Mar, 2017
5.05
Gorgeous recipe, and so simple.
richmac55111
27th Sep, 2013
Absolutely delicious, or อร่อย as they say in thailand.
MelanieCyp
1st Jul, 2013
Really delicious simple recipe!
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.