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Sea bass with coriander cream en papillote

In this recipe, the fillets of sea bass are laid on a julienne of leeks (the white part), covered with a coriander cream sauce and cooked "en papillote".

73 K 4.7/5 (21 reviews)

55 min.

Easy

8.70 €

4 people

9 Ingredients

Last modified on: February 19^th 2017

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For 4 people, you will need:

1 4 leeks
2 1 shallot
3 3 tablespoons olive oil
4 1 bunch fresh coriander (cilantro)
5 150 ml liquid cream
6 1 teaspoon lemon juice
7 4 fillets fish
8 salt
9 pepper
Total weight: 1,705 grams

Change to the quantities for:

2 people 4 people 8 people 12 people

Change measures:

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Times for this recipe

Preparation: 40 min.

Cooking: 15 min.

All in all: 55 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 10 min.

Sea bass with coriander cream en papillote

Prepare 4 leeks, keeping only the white part (the green leaves can be used in another recipe).

Stage 2 - 5 min.

Cut the leeks into thin julienne strips.

Stage 3 - 3 min.

Prepare 1 shallot and chop finely.

Stage 4 - 1 min.

Pour 3 tablespoons olive oil into a frying pan on medium heat. When good and hot, add the chopped shallot, salt and pepper.

Cook for 1 minute without colouring.

Stage 5 - 4 min.

Add the leeks and cook until soft, stirring regularly.

Set aside.

Stage 6 - 5 min.

Rinse and and dry 1 bunch fresh coriander (cilantro) . Pick off the leaves and discard the stalks.

Stage 7 - 2 min.

Put into a blender bowl or goblet: 150 ml liquid cream, 1 teaspoon lemon juice, salt, pepper and the coriander leaves.

Blend until well mixed.

Refrigerate until needed.

Stage 8 - 5 min.

Preheat the oven to 360°F (180°C).

Prepare the fillets of sea bass: carefully remove the skin and any remaining bones. Rinse and dry the fillets.

Salt and pepper on both sides.

Stage 9 - 2 min.

Lay a sheet of cooking parchment in front of you.

Spread a thin layer of the julienne of leeks in the centre.

Stage 10 - 3 min.

Lay a fish filet on top and pour some of the coriander cream sauce over.

Stage 11 - 2 min.

Fold up into a parcel.

Make all the papillotes like this.

Stage 12 - 10 min.

Bake for 20 minutes.

Stage 13

It is always best to serve papillotes still sealed. Your guests can then open the little parcels themselves and enjoy the wonderful aromas that escape.

Remarks

If you have some of the coriander cream sauce left over after making up the papillotes, serve it to accompany the fish, but well chilled, as the coriander has more flavour when it is fresh and raw.

You can, of course, use other fish instead of sea bass: whiting, sole, etc.

Keeping: Should be eaten immediately.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	120 RDI=50 %	80 RDI=7 %	90 RDI=10 %	1,610 RDI=80 %	6,760 RDI: 80 %
Per 100 g	7 RDI=3 %	4 RDI=0 %	5 RDI=1 %	90 RDI=5 %	400 RDI: 5 %
Per person	30 RDI=10 %	20 RDI=2 %	20 RDI=3 %	400 RDI=20 %	1,690 RDI: 20 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: milk, Fish

How much will it cost?

For 4 people : 8.70 €
Per person : 2.20 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

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