Sea bream baked in paper & green sauce vierge

Sea bream baked in paper & green sauce vierge

Sans lactose Emile NoëlMilk-free Sans oeufs Emile NoëlEgg free Sans gluten Emile NoëlGluten-free

Quantities: Serves 4 |  Preparation Time: 15 min |  Cooking time: 20 min

INGREDIENTS

For the sea bream

  • 2 spring onions
  • 4 x 300 g sea bream gutted and rinsed
  • ½ bouquet of flat parsley
  • 1 lemon
  • Fleur de sel
  • Ground black pepper
  • 1.5 tablespoons Emile Noël organic sweet olive oil

For the sauce

PREPARATION

For the sea bream
– Preheat the oven to 200°C.
– Cut the onions into thin slices.
– On four sheets of baking paper, spread the onion strips and place the sea bream on top. Fill their bellies with a few sprigs of parsley and a slice of lemon. Drizzle them with a little olive oil. Lightly season with salt and pepper. Fold each sheet of parchment paper into a papillote all parcel.
– Bake them for 20 minutes. Check they are cooked right through.

For the sauce
– Rinse the capers in clear water and dry them well with absorbent paper.
– Finely chop the parsley, tarragon leaves, celery, garlic, spring onion and capers.
– Emulsify the vinegar and oil. Season with pepper and salt. Add the herb mixture to the vinaigrette and marinate.
– When they come out of the oven, serve the sea bream with the green virgin safflower oil sauce.

Recipe © C’est ma food

Tip
You can accompany sea bream with fried potatoes or wild rice. Grilling your sea bream on the barbecue will also be a great alternative for the summer!

Carthame dorade Emile Noël

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