How To Make Sea bass en papillote with Thai flavours
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Serves:
Ingredients
- 4 sea bass fillets
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
- 1 small red chili, sliced
- 1 red bell pepper, sliced
- 1 carrot, sliced
- 1/2 cup fresh cilantro leaves
- 1/4 cup fresh basil leaves
- Salt and pepper to taste
Instructions
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Preheat the oven to 400°F (200°C).
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In a small bowl, mix together soy sauce, fish sauce, lime juice, brown sugar, grated ginger, minced garlic, and sliced red chili.
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Cut four large squares of parchment paper.
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Place each sea bass fillet on one half of each parchment paper square.
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Season the fillets with salt and pepper.
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Divide the sliced red bell pepper, carrot, cilantro leaves, and basil leaves among the fillets.
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Drizzle the Thai sauce over each fillet and vegetables.
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Fold the other half of the parchment paper over the fish and vegetables.
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Fold the edges of the parchment paper over itself to create a sealed envelope.
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Place the parchment packets on a baking sheet and bake for 15-20 minutes, or until the fish is cooked through and vegetables are tender.
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Carefully open the parchment paper and transfer the fish and vegetables to plates.
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Serve hot and enjoy!
Nutrition
- Calories : 210kcal
- Total Fat : 2.5g
- Saturated Fat : 0.5g
- Cholesterol : 60mg
- Sodium : 1280mg
- Total Carbohydrates : 10g
- Dietary Fiber : 2g
- Sugar : 5g
- Protein : 36g
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