Sea Bream Fillets With Olives En Papillote Recipes

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.