seabass en papillote

Inspired by Rachel Khoo's cooking show, we made a baked fish parcel dinner.  It is common to use salmon or trout, but we went with what we had, which was a frozen sea bass, which needed thawing.  It was seasoned simply with lemon zest, olive oil, thyme, salt and pepper.  As advised, we used vegetables with a low water content and improvised with carrots, leeks and fresh white mushrooms.

Papillote retains alot of the fish's natural oils and juices, while gently flavouring the vegetables too!  A quick simple fuss free meal.... plus its like opening a present :)

Tie it, bake it, eat it, and fold it away ! No plates for washing !