Bass en papillote
Bass en papillote is a classic French cooking method where sea bass is sealed in a parchment paper parcel with vegetables, herbs, and a splash of white wine or lemon juice, then baked. The steam trapped inside gently cooks the fish, infusing it with the flavors of the aromatics. It's a light, elegant, and healthy dish originating from French cuisine.
🍽️ Nutrition at a glance
This dish is high in protein and healthy fats from the fish, while being very low in carbohydrates. It provides essential nutrients like omega-3 fatty acids, vitamin D, and selenium, with a typical serving containing around 300-400 calories depending on the exact ingredients and portion size.
Nutrition breakdown
| Calories | 280 kcal |
| Protein | 35 g |
| Carbs | 8 g |
| Fat | 12 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 450 mg |
| Vitamin D | 5 mcg |
| Vitamin B12 | 3 mcg |
| Selenium | 50 mcg |
| Phosphorus | 350 mg |
| Potassium | 500 mg |
| Magnesium | 50 mg |
| Niacin (B3) | 5 mg |
| Omega-3 (EPA+DHA) | 1000 mg |
Per 1 fillet (200 g) · estimated, varies by recipe
💡 What's interesting
The 'en papillote' technique is a brilliant example of healthy, low-fat cooking that preserves the fish's delicate texture and nutrients by steaming it in its own juices. Culturally, it's considered a sophisticated yet simple bistro classic that showcases the French philosophy of letting high-quality ingredients shine with minimal intervention.
