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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".
88 K 4.7/5 (21 reviews)619557
Last modified on: October 28th 2026
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 seas bass fillet - 8
Salt - 9
Pepper - Total weight: 1,505 grams
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
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Step by step recipe
Step 1 - ⌛ 10 min.
Step 2 - ⌛ 5 min.
Cut the leeks into thin julienne strips.
Step 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.
Step 5 - ⌛ 4 min.
Step 6 - ⌛ 5 min.
Rinse and and dry 1 bunch fresh coriander (cilantro) . Pick off the leaves and discard the stalks.
Step 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.
Step 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.
Step 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.
Step 10 - ⌛ 3 min.
Lay a fish filet on top and pour some of the coriander cream sauce over.
Step 11 - ⌛ 2 min.
Fold up into a parcel.
Make all the papillotes like this.
Make all the papillotes like this.
Step 12 - ⌛ 10 min.
Bake for 20 minutes.
Step 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: Homemade.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 7 g RDI=10 % | 5 g RDI=2 % | 7 g RDI=9 % | 108 kcal RDI=5 % | 451 kJ RDI=5 % |
| Per person | 25 g RDI=38 % | 19 g RDI=7 % | 25 g RDI=35 % | 404 kcal RDI=20 % | 1,693 kJ RDI=20 % |
| Whole recipe | 98 g RDI=152 % | 77 g RDI=29 % | 102 g RDI=140 % | 1,617 kcal RDI=81 % | 6,771 kJ RDI=81 % |
How much will it cost?
For 4 people
22.70 €
Per person
5.70 €
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
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