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Seabass en papillote with fennel and tomato
Loup de mer en papillote, fenouil et tomate
A Recipe From: Provence
In Provence, the whole fish is often roasted on top of a bed of fennel.

Skill Level: Average
Serves: 2

Preheat the oven to 400ºF. On medium-high, heat up 2 tbsp of olive oil in a frying pan. Sauté the onion, fennel and tomatoes for a couple of a minutes; add salt and pepper to taste; turn down the heat to low and cook the vegetables for 10 minutes to obtain a compote. Add the pastis and stir. Cut out two pieces of foil or parchment paper. Divide the vegetable concassee evenly and set on foil. Top with a fish fillet; sprinkle with salt, pepper, crushed fennel seeds and a remaining olive oil; top with parsley and lemon; fold and close the foil to make two papillotes. Set on a baking sheet and bake in the oven for 15-20 minutes, depending on the thickness of the fillets.

Sylvaine's tips
Other firm flesh, white fish can be substituted if sea bass is not available (adjust baking time if the fillets are thin). You can leave out the Pastis but the triple layer of anis flavors is quite nice in this recipe.

Recipe Contributed By
Joie de Vivre

Recipe Category: Fish

3 tbsp extra virgin olive oil, divided Available Online
1 onion, chopped
1 bulb of fennel, chopped
2 tomatoes, peeled and chopped
Salt and pepper Available Online
1 tsp Pastis
2 sea bass fillets, about 6 oz each
1 tsp fennel seeds, crushed
2 sprigs of parsley
2 slices of lemon

Wine Pairings

wine Côtes du Rhône blanc

Items Available For This Recipe