Bass en Papillote with herbs and citrus
Bass en Papillote is a classic French cooking method where sea bass is sealed in a parchment paper packet with herbs and citrus, then baked. The steam created inside the packet keeps the fish incredibly moist while infusing it with the bright flavors of lemon, dill, and parsley. This elegant yet simple dish is a staple of French bistro cuisine.
🍽️ Nutrition at a glance
This dish is high in protein and healthy fats while being very low in carbohydrates, making it a nutrient-dense, low-calorie meal. A typical serving provides a good source of omega-3 fatty acids, vitamin D, and selenium, with a rough calorie estimate of 250-300 kcal per serving.
Nutrition breakdown
| Calories | 270 kcal |
| Protein | 34 g |
| Carbs | 5 g |
| Fat | 13 g |
| Fiber | 2 g |
| Sugar | 2 g |
| Sodium | 380 mg |
| Vitamin D | 10 mcg |
| Selenium | 40 mcg |
| Potassium | 420 mg |
| Vitamin B12 | 2.5 mcg |
| Phosphorus | 300 mg |
| Niacin (B3) | 8 mg |
| Omega-3 (EPA+DHA) | 1.2 g |
| Vitamin C | 15 mg |
Per 1 fillet (150 g) with vegetables and herbs · estimated, varies by recipe
💡 What's interesting
The 'en papillote' (in parchment) technique is a healthy cooking method that requires no added fat, as the fish cooks in its own juices and the steam from the vegetables. Culturally, it represents the French culinary philosophy of using precise technique to highlight the natural quality of fresh, simple ingredients.
