insideKENT Magazine Issue 99 - June / July 2020 | Page 27

Sea Bass en Papillote
Recipe by The Curious Eatery, nr Maidstone
© Key & Quill
This is a lovely light summery dish and can be
made ahead of time and popped in the oven when
you are ready to eat. Serve with chargrilled or
steamed orange-blanched asparagus as these are
about to be at their best. The best part is opening
the papillote and smelling all the lovely aromas in
your parcel - Enjoy!
Serves: 2
Ingredients:
• 2 sea bass fillets
• 300g new potatoes, halved
• 50g baby spinach
• 1tbsp capers
• 1 shallot
• 1 lemon (half juiced and half sliced)
• 3tbsp pure rapeseed oil
• 1tsp Dijon mustard
• 1 garlic cloves
• Handful of parsley and chervil
• 1 bundle asparagus
• 100g samphire
For the nettle butter:
• 250g butter
• 50g blanches nettles
• Juice of lemon
• 2 cloves garlic
• Salt and pepper
Method:
1. Make the nettle butter by blending all the
ingredients, leave aside.
2. Preheat your oven to 180c.
3. Boil or steam new potatoes until tender.
4. Make a dressing with pure rapeseed oil, lemon
juice, crushed garlic, Dijon mustard and finely diced
shallot. Toss the warmed potatoes in dressing to
absorb flavour.
5. Crush the potatoes and once cooled, add finely
chopped herbs and capers
6. Take a rectangle of parchment, place half of the
potato mixture in the middle, add a handful of
spinach on top, season with sea salt.
7. Place 1 fillet of seabass on top with 2 slices of
lemon and bring the 2 long sides of the parchment
together and fold down to make a parcel, secure
each side with string.
8. Place in a preheated oven for 20 minutes.
9. Whilst the fish is cooking, boil or steam your
asparagus and samphire and melt your butter.
10. Serve the papillote with the greens and pour
over your nettle butter.
27