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Seabass Cooked in Paper

Make this Tonight - "The Michelin-Style-Man: French Cooking 101"

Ingredients

  • 4 ea 6oz branzino/seabass filets
  • 2 slices of lemon
  • 2 sprigs of fresh thyme
  • 1 tablespoon olive oil
  • 2 tbsp super fine capers
  • ¼ lb diced butter
  • 2 cloves garlic, sliced thin
  • ½ cup dry white wine
  • Salt and pepper to taste
  • 4 pinches saffron
  • Parchment or parchment bags

Steps

  1. Preheat oven to 400 degrees.
  2. Season fillets well with salt and pepper, lay the lemon and a sprig of fresh thyme on the flesh part of the fish
  3. Divide into 2 parchment bags
  4. Insert the remaining ingredients into your two parchment bag evenly.
  5. Fold over the open edges of the parchment bag, securing with a stapler or paper clips if needed.
  6. Place on a rimmed baking sheet and bake for 6-8 minutes.
  7. Place packets on dinner plates and carefully tear or slice open to serve.