Sea Bass en Papillote with Shaved Fennel, Vermouth & Dill

⏱ 30 min · Serves 2

A parcel of pure elegance: fillets of sea bass steam over ribbons of fennel and lemon in a puff of dry vermouth, so the paper billows and the aroma hits the table before the fish does. Barely 30 minutes, almost no washing up, and it looks like you tried very hard indeed.

Per serving: 392 kcal · 32.0g protein · 10.0g carbs · 24.0g fat

Ingredients

• 2 sea bass fillets, about 140g each, skin on, pin-boned
• 1 medium fennel bulb (about 250g), trimmed, fronds reserved
• 1 small shallot, very finely sliced
• 1 garlic clove, thinly sliced
• 20g unsalted butter, cut into small cubes
• 2 tbsp dry vermouth (Noilly Prat) or dry white wine
• 1 tbsp extra virgin olive oil
• 1/2 lemon: 2 thin slices plus a squeeze of juice
• 2 tbsp dill fronds, roughly chopped
• 1/4 tsp fennel seeds, lightly crushed
• Flaky sea salt and freshly ground black pepper
• 2 large sheets baking parchment, about 35cm square

Method

1. Heat the oven to 200C fan / 220C conventional. Slice the fennel bulb as thinly as you can, ideally on a mandoline.
2. Toss the fennel, shallot and garlic with the olive oil, crushed fennel seeds, a good pinch of salt and a squeeze of lemon juice.
3. Fold each parchment sheet in half, then open out. Pile half the fennel mixture just off-centre on one half of each sheet, keeping it roughly the size of the fillet.
4. Pat the sea bass dry, season both sides, and lay skin-side up on the fennel. Top each with a lemon slice, half the dill, and half the butter cubes.
5. Spoon 1 tbsp vermouth over each parcel. Fold the parchment over and seal by making small overlapping pleats all the way around the open edge, finishing with a firm twist so no steam escapes.
6. Slide the parcels onto a baking tray and bake for 12-14 minutes, until puffed and the fish is just opaque (a 140g fillet needs no more).
7. Rest for 2 minutes, then serve the parcels unopened on warm plates. Tear them open at the table, scatter with reserved fennel fronds and extra dill, and finish with flaky salt. Good with new potatoes or crusty bread for the juices.