Bass en Papillote

Foundations Referenced

• → Fish Fumet (optional, for added depth)
• → Beurre Blanc (optional accompaniment)
• → Knife cuts — julienne

Ingredients

• 2 sea bass fillets, 6 oz each, skin-on, pin bones removed
• Salt, pepper
• 1 small zucchini, julienne
• 1 small carrot, julienne
• 1 small leek (white part), julienne
• 4 thin lemon slices
• 2 sprigs fresh thyme
• 2 tbsp dry white wine (or fish fumet → foundation)
• 2 tbsp butter, sliced thin
• 2 large sheets parchment paper

Method

1. Preheat oven to 400°F.

2. Build packets: Fold each parchment sheet in half, cut into a large heart shape. Open flat. On one half, layer: julienned vegetables → fish fillet (skin-side down) → season with salt and pepper → lemon slices → thyme → butter slices. Drizzle wine over fish.

3. Seal: Fold parchment over. Starting at one end of the curve, make small overlapping folds to crimp the edge tightly. Twist the tail end to lock. The packet should be airtight.

4. Bake: Place packets on a sheet pan. Bake 12–15 min. Packets will puff dramatically when done.

5. Serve: Place puffed packet on plate. Cut open at the table (the aromatic steam is part of the experience). Serve with beurre blanc alongside if desired.

What You're Learning

• En papillote: a combination cooking method (steam + oven heat)
• Julienne cuts cook quickly and evenly inside the packet
• Building flavor in a sealed environment — wine, butter, herbs, and fish juices create an instant sauce
• Presentation: the puffed parchment is dramatic and elegant
• Fish doneness: it should flake easily and be just opaque at the center