Piran Sea Bass in Parchment

Surprise your guests by serving sea bass fillet in parchment. Let them unwrap the parchment themselves and discover the contents with enthusiasm.

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 800 g Fish, sea bass

  • 1 piece Small pumpkins

  • 1 piece Green, raw

  • 1 piece Bell pepper, red, fresh

  • 10 pieces Olives, black, in brine

  • 2 pod Garlic, fresh

  • 1 twig Rosemary, fresh

  • 10 twig Thyme, raw

  • 2 spoons Butter, unsalted

  • 4 spoon Oil, olive

  • 1 dl Alcohol, Wine, White

Steps

  1. Clean and wash the zucchini, bell pepper, and celery. Slice the bell pepper and olives into thin rings, and cut the zucchini and celery into short strips (sticks). Peel and finely chop the garlic. Wash the parsley and rosemary and shake them dry. Chop the parsley and strip the rosemary leaves. Place the vegetables in a bowl, season with salt, and mix with the chopped garlic, sliced olives, parsley, and rosemary.

  2. Rinse the sea bass fillets and pat them dry with a paper towel. Cut four large rectangular sheets of parchment paper. Fold each sheet diagonally in half. Brush the edges of the parchment with melted butter. Place a fillet on one half of the parchment and season with salt to taste. Top the fillet with the prepared vegetables and drizzle everything with olive oil and white wine. Fold the other half of the parchment over the fish and crimp the edges to seal the parchment bag.

  3. Preheat the oven to 180 degrees Celsius. Place the parchment bags on a baking sheet and bake in the preheated oven for about 20 minutes. Serve the baked fillets on plates in the parchment bags and offer with a side dish of your choice.

Nutrition Information (Per 100g)

  • Calories: 119.87 kcal
  • Fat: 6.76 g
    • Saturated Fat: 1.59 g
  • Carbohydrates: 1.51 g
    • Sugars: 0.32 g
  • Protein: 11.76 g
  • Fiber: 0.32 g

Advice

Škartoc is a coastal dialect term for a (paper) bag.