Easy

Olive oil

tablespoons

Lemon

unit

Parsley

Chives

Rosemary

Sage leaves

Thyme

oregano

Herbed sea bass en papillote

Preheat the oven to 180 degrees (gas mark 6) and make sure the sea bass has been gutted and scaled by the fishmonger. Wash the lemon and grate into a container for the zest, then cut in half and squeeze out the juice.

Wash and chop the parsley, sage and chives.

Cut a sheet of aluminum foil large enough to wrap all the fish. Put 3 tablespoons of olive oil on the foil, then place the fish on top. Add the lemon juice and herbs on top, drizzle with more olive oil, and close the foil.

Place in a baking dish and bake for 30 minutes.

Easy

40 min

Light

Main course

Fish

Servings

4

Nutrition

/ per serving

Directions

Step #1

4 min.

Step #2

4 min.

Step #3

2 min.

Step #4

30 min.

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