Sea Bream Fillets With Olives En Papillote Recipes

SEA BREAM CRUDO WITH LEMON AND OLIVES

Steps:

• Grate tomatoes on a box grater until all the flesh is grated and there is just skin left; discard skin. Transfer tomato pulp to a small bowl and season lightly with kosher salt.
• Cut lemon half into quarters; remove seeds and white pith in the center. Thinly slice quarters.
• Place fish on a cutting board. Hold a long knife at a 45° angle and cut fish with the grain into 1/4"-thick slices (use a sharp blade and aim for one long, clean stroke). Cut each slice in half crosswise.
• Arrange sea bream on chilled plates. Spoon a bit of grated tomato around and scatter lemon pieces over. Top with arugula, olives, and onion. Pour lemon juice over, then drizzle with oil and sprinkle with sea salt.

SEA BASS IN PAPILLOTE

Steps:

• Put oven rack in middle position and preheat oven to 400°F. Line a large baking sheet with foil, then drizzle with 1 tablespoon oil.
• Pat fish dry and sprinkle both sides with salt and pepper. Arrange fillets, skin sides down, in 1 layer in center of foil on baking sheet and slide 2 lemon slices under each fillet. Arrange 2 thyme sprigs on top of each fillet.
• Heat remaining 2 tablespoons oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, stirring occasionally, until pale golden, about 30 seconds. Add tomatoes and a pinch of salt and sauté, stirring occasionally, until tomatoes are softened, about 1 minute. Stir in capers.
• Spoon hot tomato mixture over fish, then cover with another sheet of foil, tenting it slightly over fish, and crimp edges together tightly to seal.
• Bake until fish is just cooked through, 12 to 15 minutes (depending on thickness of fish); check by removing from oven and carefully lifting up a corner of top sheet of foil, pulling up sides of bottom sheet to keep liquid from running out. If fish is not cooked through, reseal foil and continue to bake, checking every 3 minutes.
• Transfer fillets with lemon slices to plates using a spatula (be careful not to tear foil underneath) and spoon tomatoes and juices over top. Serve immediately, discarding thyme before eating.

SEA BREAM FILLETS WITH OLIVES EN PAPILLOTE

Steps:

• Have your fishmonger fillet the sea bream, or do it yourself, carefully.
• Heat the oven to 400 degrees Fahrenheit.
• Clean the parsley, give it a good shake.
• Skin the garlic.
• Chop the garlic with the parsley.
• Put the fish fillets on a platter, salt and pepper them, and pour the wine over. Add more wine if there is not enough. Pour the olive oil over the whole thing.
• Cover this with the parsley/garlic combination (called a persillade or hachis).
• Let marinate 15 minutes.
• Prepare a double thickness of sulferised paper of a size large enough to wrap all of the fillets together.
• Using a brush, or a paper towel, spread some oil onto the paper.
• Pick out the fillets from this marinade, wiping them slightly.
• Butter a frying pan, and over medium high heat, brown each side of the fillets.
• Put the fillets in the center of the prepared sulfurised paper envelope.
• Pour the marinade into the same pan, add the balsamic vinegar. Heat this, and reduce by half.
• Pour the reduced marinade into the cooking envelope. Add the green olives.
• Close the envelope by folding it, or even taping it here and there.
• Cook 8 minutes at 400 Fahrenheit.