Baked fish recipe - Whole Baked Sea bass en Papillote with Shellfish & Saffron
Looking for the perfect baked fish recipe? Peter Lloyd of City Cafe lets us into the secret of his superb sea bass cooking recipe - 'Whole Baked Sea Bass en Papilotte with Shellfish and Saffron'
Serves 2
Ingredients
1 Whole Sea Bass Gutted, Scaled and fins removed (Big enough for 2)
100g Fennel
100g Red Onion
100ml White wine
5g Chopped Parsley
6 Clams
6 Mussels
50ml Double cream
50g Unsalted Butter
Pinch Salt
Pinch Pepper
120g Fresh Linguini Pasta
Flour and water paste
Method
- Finely slice the fennel and red onion, Sauté in a little olive oil until cooked and the stuff into the belly of the Sea bass
- Fold in half a sheet of greaseproof paper and cut into half a heart shape. Open it up and place inside one half a sheet of tin foil.
- Place on top of the foil the Sea bass, shellfish, white wine, salt, pepper and pinch of saffron
- Fold Over the greaseproof, rub the edges with a little of the flour paste and fold the edges to seal the bag finish the end with a paperclip to hold
- Bake the fish in the oven for 12-15mins @ 180'c take the baked fish out of the oven and leave closed for a further 5 mins.
- Open the bag and drain the baked fish juices into a pan add the double cream, whisk in the cold butter and chopped parsley
- Arrange the baked sea bass on the plate with the pasta, shell fish and sauce.
Peter Lloyd is the Executive Chef at the City Cafe in the Westminster City Inn.
Why not contact us to let us know how much you enjoyed this beautiful and easy baked fish recipe.
