Sea Bass en Papillote
Sea Bass en Papillote is a classic French dish where sea bass fillets are sealed in parchment paper with vegetables, herbs, and a splash of white wine, then baked. This gentle steaming method locks in moisture and flavor, typically featuring ingredients like fennel, cherry tomatoes, capers, and lemon. It originates from France and is celebrated for its elegant simplicity and healthy preparation.
🍽️ Nutrition at a glance
This dish is high in protein and low in carbohydrates, making it a lean and nutritious option. A typical serving provides around 300-400 calories, along with omega-3 fatty acids, vitamin D, and minerals like selenium from the sea bass, plus fiber and vitamins from the vegetables.
Nutrition breakdown
| Calories | 320 kcal |
| Protein | 34 g |
| Carbs | 8 g |
| Fat | 16 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 480 mg |
| Potassium | 620 mg |
| Vitamin D | 10 µg |
| Vitamin B12 | 2.5 µg |
| Selenium | 40 µg |
| Phosphorus | 350 mg |
| Magnesium | 55 mg |
| Vitamin A | 120 µg RAE |
| Vitamin C | 15 mg |
Per 1 fillet (180 g) with vegetables · estimated, varies by recipe
💡 What's interesting
The 'en papillote' technique, meaning 'in parchment,' is a hallmark of French cuisine that emphasizes healthy, flavorful cooking with minimal added fats. Nutritionally, it preserves the delicate nutrients of the fish and vegetables by avoiding high-heat frying, making it a smart choice for balanced eating.
