Description
A vibrant and aromatic sea bass en papillote infused with Thai flavors, including lemongrass, fresh ginger, red chilies, and lime. This healthy and flavorful dish is baked in parchment paper to lock in moisture and aroma, served alongside buttery new potatoes and fresh coriander for a delicious and elegant meal.
Ingredients
Scale
Fish and Stuffing
- 2 small seabass, scaled and gutted
- 2 lemongrass stalks
- 100g fresh ginger chunk
- 3 garlic cloves
- 3 small red chillies, finely chopped
- Zest and juice of 1 lime
Sides and Garnish
- 12 new potatoes, cleaned
- Small knob of salted butter
- Coriander leaves, to serve
- Extra lime wedges, to serve (optional)
Instructions
- Preheat and prepare stuffing: Heat the oven to 180C/160 fan/gas 4. Bash the lemongrass stalks with the blunt side of a knife to bruise them, then slice into thin rings. Finely slice the fresh ginger across the grain, keeping the peel on. Lightly squash the unpeeled garlic cloves to release their aroma. Combine the lemongrass, ginger, garlic, chopped red chillies, and lime zest and juice into a bowl, mixing well to create the stuffing mixture.
- Assemble the fish parcels: Lay a piece of baking parchment about 50cm long on a flat surface. Place the two seabass across the width of the parchment. Stuff each fish’s stomach cavity with about three-quarters of the stuffing mixture, then scatter the remaining stuffing evenly over the fish. Season with salt and pepper. Fold the sides of the parchment over the heads and tails of the fish, then tightly roll it into a sealed parcel. You can refrigerate the parcels for a few hours if preparing in advance.
- Bake the fish: Place the fish parcels on a baking tray and bake in the preheated oven for 20-25 minutes, or until the fish flesh flakes easily off the bone, signifying it is cooked through.
- Cook the new potatoes: While the fish bakes, place the cleaned new potatoes in a pot of cold water. Bring to a boil and cook until tender. Drain well, then slice the potatoes in half and return them to the pan. Add a knob of salted butter to the potatoes and gently toss to melt and coat evenly.
- Serve: Arrange the baked sea bass parcels and buttery new potatoes on serving plates. You can serve the sea bass directly in the parchment parcel for presentation if desired. Sprinkle fresh coriander leaves over the dish and offer extra lime wedges on the side for added zest.
Notes
- Bashing the lemongrass helps release its aromatic oils, enhancing the Thai flavors.
- The fish can be prepped a few hours ahead and kept in the fridge until baking to save time.
- Leaving the ginger peel on adds extra flavor and nutrients while simplifying prep.
- Ensure the fish parcels are tightly sealed to steam the fish and lock in moisture.
- Adjust the amount of red chili to control spiciness according to preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Thai
Keywords: sea bass, en papillote, Thai flavors, lemongrass, ginger, baked fish, new potatoes, coriander, lime
