Sea Bass Fillet In Papillote With Grilled Vegetables And Basil Butter
|Sea bass||1 Kilogram|
|Tomato||1 , sliced|
|Diced tomatoes||6 Tablespoon|
|Basil leaves||To Taste|
|Basil oil||3 Tablespoon|
|Cream fresh||3 Tablespoon|
|Butter sauce||20 Tablespoon|
|Olive oil||20 Tablespoon|
|White wine||1 Teaspoon (Leveled)|
|Thyme||1 Teaspoon (Leveled)|
Vegetables Eggplant, tomato, zucchini, onion, capsicum, green asparagus all: cut into big slices.
Marinate the vegetables in olive oil, salt, pepper and a little thyme, then grill them.
Cut the fish fillet into 6 portions, season with salt and pepper.
Put each portion of fish fillet drizzled with a little basil oil on a piece of aluminium foil.
Put one spoon of diced tomatoes, one slice of tomato, a few basil leaves, a little cream, the basil puree and a soupspoon of white wine on each fish fillet.
Close the foil.
Cook in a preheated oven at 220°C for approximately 10 minutes