📝 About This Recipe
Transport your senses to the French Riviera with this elegant 'en papillote' preparation, where the sea bass gently steams in its own juices inside a parchment paper parcel. This Keto-friendly masterpiece preserves the delicate, buttery texture of the fish while infusing it with aromatic fennel, bright citrus, and earthy herbs. It is a sophisticated, low-carb technique that guarantees a moist, restaurant-quality result with virtually no cleanup required.
🥗 Ingredients
The Fish
- 2 fillets Chilean Sea Bass or Wild Striped Bass (6 ounces each, skin-on preferred)
- 1/2 teaspoon Kosher Salt (to taste)
- 1/4 teaspoon Freshly Cracked Black Pepper (to taste)
Vegetable Aromatics
- 1/2 cup Fennel Bulb (shaved very thin)
- 1/2 cup Zucchini (sliced into thin half-moons)
- 6-8 pieces Cherry Tomatoes (halved)
- 1 small Shallot (thinly sliced into rings)
- 4-6 pieces Kalamata Olives (pitted and halved)
Lemon-Herb Infusion
- 2 tablespoons Unsalted Butter (softened)
- 1 tablespoon Fresh Dill (finely chopped)
- 1 tablespoon Fresh Parsley (finely chopped)
- 1 piece Lemon (half zested, the other half sliced into thin rounds)
- 2 tablespoons Dry White Wine (use a dry Sauvignon Blanc or Pinot Grigio)
- 1 tablespoon Extra Virgin Olive Oil (high quality)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Position a rack in the center of the oven for even heat distribution.
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2
Prepare the compound butter by mixing the softened butter, chopped dill, parsley, and lemon zest in a small bowl until well combined. Set aside.
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3
Cut two large rectangles of parchment paper, approximately 12x16 inches each. Fold each piece in half like a book, then cut it into a large heart shape when unfolded.
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4
Pat the sea bass fillets completely dry with paper towels. Season both sides generously with kosher salt and freshly cracked black pepper.
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5
Open the parchment hearts and lay them flat. On one half of each heart, create a bed of shaved fennel, sliced zucchini, and shallots.
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6
Place one sea bass fillet directly on top of the vegetable bed. Arrange the cherry tomatoes and olives around the fish.
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7
Place a dollop of the herb butter on top of each fillet, then top with two thin lemon slices.
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8
Drizzle half a tablespoon of olive oil and one tablespoon of white wine over each portion. The wine will create the steam necessary to cook the fish perfectly.
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9
To seal the parcels, fold the other half of the parchment heart over the fish. Starting at the top of the heart, make small, overlapping decorative folds (crimping) along the edges.
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10
Continue crimping tightly until you reach the bottom point of the heart. Twist the end tightly to ensure no steam can escape during the cooking process.
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11
Place the pouches on a large rimmed baking sheet. Bake for 15 to 18 minutes, depending on the thickness of the fillet. The parchment should puff up significantly.
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12
Remove from the oven and let the parcels rest for 2 minutes. This allows the juices to redistribute within the fish.
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13
To serve, place each pouch on a plate and carefully slit the top open with a knife or scissors. Be cautious of the hot steam that will escape.
💡 Chef's Tips
Ensure the parchment is tightly sealed; if steam escapes, the fish may turn out dry rather than tender. If you cannot find Sea Bass, Halibut or Cod make excellent thick-cut substitutes for this Keto recipe. Slice your vegetables paper-thin using a mandoline to ensure they cook in the same short time as the fish. Don't skip the resting period; those two minutes are crucial for the carry-over cooking to finish the center of the fish. For an extra touch of luxury, add a few threads of saffron to the white wine before drizzling it over the fish.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Sancerre or a dry Provence Rosé. Serve alongside a simple arugula salad with a lemon-truffle vinaigrette for a light Keto meal. For a more filling side, try buttery cauliflower purée to soak up the herb-infused juices. Add a side of steamed asparagus spears with a sprinkle of toasted pine nuts. Finish the plate with a few fresh fennel fronds for a beautiful, professional garnish.