sea bream fillets
Salt and pepper
tbsp rice vinegar
tsp chopped fresh dill
Cooking “en papillote” is a French term which means “in parchment” and it refers to the technique by which generally fish and vegetables – although it can be used for other ingredients too – are closed tightly in parchment paper or aluminum foil and then baked. In this method of cooking, the steam from the fish and vegetables stays within the parchment, helping to cook them and also retaining all the aroma.
Cut the leek and carrot in julienne and slightly sauté in a pan with Noor Oil (the vegetables should remain al dente).
Now cut 2 large pieces of aluminum foil. Add a splash of Noor Oil.
Place a fish fillet on each piece of aluminum foil.
Season and add some leek and carrot, as well as half a tablespoon of rice vinegar and half a teaspoon dill on each fillet.
Carefully close the aluminum foil to form a nice tight parcel.
Preheat oven at 180°C and bake the fish for 7-8 minutes. Place each parcel on a plate, serve immediately and only open at the table. Enjoy!
Opening the fish en papillae at the table will allow your guests or family to enjoy the full aroma developed during the cooking process.