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".
66 K 4.7/5 (21 reviews)
55 min.
Easy
4 people
9 IngredientsLast modified on: February 19th 2017
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 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 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.
Cook for 1 minute without colouring.
Stage 5 - 4 min.
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.
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 | 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 % |
How much will it cost?
- For 4 people : 8.70 €
- 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: Rosemary steamed fish, Normandy seafood stew, Spicy mustard cauliflower cheese, Strawberry mousse with mascarpone, Chocolate mug cake, ... See them all 167
Fish fillet
Like these other recipes: Tahitian style fish, Mexican ceviche, Fish Mousselines, Nicholas's fish, Fillet of pollack cooked in two stages, ... See them all 28
Leek
Like these other recipes: Cretan-style salmon , Hearty leek and sprout soup, Vol-au-vent, How to prepare leeks, Couscous, ... See them all 72
Olive oil
Like these other recipes: Scandinavian cocktail, Special Parmesan baguettes, Sautéed turmeric chicken with mushrooms, Pork medallions with "full" turnips, Croque-monsieur gourmand, ... See them all 513
Other recipes you may also like
How to use gelatin
Gelatin is a gelling agent use in some desserts where a rather firm texture is required when cold. It can also be used to stabilize a dessert (mousses especially) that you need to keep longer than usual.July 9th 2018413 K4.8 7 min.
Green parsley sauce
This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe.February 21th 2011523 K 44.3 25 min.
Caramel rice pudding
We start with a classic rice pudding and add beaten eggs, this is poured onto hot caramel in the bottom of a dish, and then cooked in a bain-marie in the oven until firm like a cake.February 11th 2011257 K5 1 hour 40 min.
How to prepare a lettuce
It is much more economical to buy a whole lettuce than separate leaves in a plastic packet. And it's so simple to prepare - you can see how here.April 17th 2011403 K4.8 30 min.
Ham and cheese slices with spring onions
In this recipe, we'll be using just the tops of the onions, lightly fried, combined with fried ham and thinly sliced Morbier cheese..May 22th 201947 K 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-03-30)
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.