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Sea Bass Fillet In Papillote With Grilled Vegetables And Basil Butter

Western.Chefs's picture
  Sea bass 1 Kilogram
  Tomato 1 , sliced
  Diced tomatoes 6 Tablespoon
  Basil 1 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)
  Salt To Taste
  Lime 3

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.
Keep aside.
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

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