How to Make One-Pan Mediterranean Sea Bass en Papillote
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Preheat oven to 400°F (200°C). Cut four large squares of parchment.
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Place zucchini slices in the center of each parchment piece. Top with cherry tomatoes, olives, and capers.
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Drizzle each with olive oil and lemon juice. Sprinkle with salt and pepper.
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Lay a sea bass fillet atop each vegetable heap. Fold parchment into packets, sealing edges tightly.
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Place packets on a baking sheet and bake for 14-16 minutes.
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Open packets, garnish with basil, and serve immediately.
Pro Tips for Perfect One-Pan Mediterranean Sea Bass en Papillote
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of sea bass fillets, skin off, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store One-Pan Mediterranean Sea Bass en Papillote?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze One-Pan Mediterranean Sea Bass en Papillote?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for sea bass fillets, skin off?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.