Difficulty: Beginner · Total time: 25 min · Servings: 4
Utensils: oven, baking tray, frying pan and baking parchment.
Ingredients
- 600 g boneless sea bass
- 180 g julienne-cut red onion
- 180 g julienne-cut carrot
- 180 g julienne-cut courgette
- 4 julienne-cut asparagus spears
- 2 cloves of garlic, peeled and sliced
- 25 ml dry white wine
- 5 ml Moscatel bittersweet vinegar
- 1 sprig of rosemary
- Selección Familiar Arbequina EVOO
- Salt
- Pepper
Pairing: Sisquella · Flocs Reserva.
Method
- Prepare a pan on low heat with a spoonful of Selección Familiar Arbequina EVOO.
- Add the sliced garlic and sauté until lightly browned.
- Turn up the heat and add all the seasoned julienne vegetables. Sauté on high heat for 2 minutes until they lose their rawness.
- At the last moment, add a few drops of Moscatel vinegar and let them evaporate completely. Set aside.
- Lay the kraft paper or tinfoil (at least 40x40 cm) across the work surface.
- Put the sautéed vegetables in the middle of each paper.
- Place the seasoned sea bass skin-side up on top of the vegetables.
- Lay a sprig of rosemary on the sea bass.
- Seal the sides hermetically.
- Before closing the top, add a drizzle of dry white wine.
- Seal the top hermetically and put in the oven, preheated to 180 ºC, for about 18 minutes.
- Serve immediately, opening the papillote at the last moment to release the aroma.
- Dress with a drizzle of Selección Familiar Arbequina EVOO.
- A few drops of Moscatel vinegar are fantastic to season this dish.
Notes
- Julienne means cutting into very fine strips.
- Hake, turbot, gilthead bream, fresh cod, salmon or river trout are also ideal for this recipe.
- You can ask the fishmonger to debone the fish.