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".
75 K 4.7/5 (21 reviews)
55 min.
Easy
12 people
9 IngredientsLast modified on: February 19th 2017
For 12 people, you will need:
- 1
12 leeks - 2
3 shallots - 3
9 tablespoons olive oil - 4
3 bunches fresh coriander (cilantro) - 5
2 cups liquid cream - 6
3 teaspoons lemon juice - 7
12 fillets fish - 8
salt - 9
pepper
Change measures:
Times for this recipe
Preparation: 40 min.
Cooking: 15 min.
All in all: 55 min.
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.
Stage 2 - 5 min.
Cut the leeks into thin julienne strips.
Stage 4 - 1 min.
Pour 9 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.
Cook for 1 minute without colouring.
Stage 5 - 4 min.
Stage 6 - 5 min.
Rinse and and dry 3 bunches fresh coriander (cilantro) . Pick off the leaves and discard the stalks.
Stage 7 - 2 min.
Put into a blender bowl or goblet: 2 cups liquid cream, 3 teaspoons lemon juice, salt, pepper and the coriander leaves.
Blend until well mixed.
Refrigerate until needed.
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.
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.
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.
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.
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 | 370 RDI=140 % | 230 RDI=20 % | 270 RDI=40 % | 4,840 RDI=240 % | 20,280 RDI: 240 % |
| 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 % |
How much will it cost?
- For 12 people : 26.10 €
- Per person : 2.20 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Liquid cream
Like these other recipes: Crusty cockle tart, Household cake (Gâteau de ménage), Pumpkin (or potimarron) soup, Creamy risotto with diced vegetables and flax seeds, Layered Leek and Egg Gratin , ... See them all 170
Fish fillet
Like these other recipes: Sea bass with Indian spices, Fish fillet with leeks and mustard cream, "Land and sea" kebabs, Firied fillet of sea bream with polenta, Tahitian style fish, ... See them all 30
Leek
Like these other recipes: Couscous, Polenta parmentier, Hotpot my grandmother's way , Roasted vegetables with thyme and green sauce, Icelandic-style fish and vegetable pie, ... See them all 73
Olive oil
Like these other recipes: Bisto-style canapés, Spinach brik parcels, Small ratatouille with , Melt-in-the mouth meat and vegetables in a sealed casserole, Fried cheese toasties with avocado, ... See them all 532
Other recipes you may also like
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version of the former recipe, with video. December 31th 20111.68 M 74.3 4 hours 40 min.
Rice pudding (riz au lait)
My personal version of this classic family recipe. December 18th 2018409 K5 40 min.
Almond cream
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette). August 31th 2025474 K 25 20 min.
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads. February 21th 2011765 K3.5 8 min.
Sausage mushroom and cheese crumble
A small ramekin filled with sausage sandwiched between two layers of cooked mushrooms, topped with a savoury crumble made with cancoillotte (a cheese typical of eastern France). All the French region of Franche-comté is in this recipe: Morteau sausage, cancoillotte cheese, and Jura white wine. May 10th 2023255 K 24.6 2 hours 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-21)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.