Striped Bass en Papillote
Striped Bass en Papillote is a classic French-inspired dish where a fillet of striped bass is baked inside a sealed parchment paper pouch with aromatics like lemon, herbs, and vegetables. This gentle cooking method steams the fish in its own juices, resulting in a tender, flavorful, and aromatic meal. It's a popular technique in coastal cuisines, particularly in France and the United States, where striped bass is a prized catch.
🍽️ 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 about 250-350 calories, along with heart-healthy omega-3 fatty acids, vitamin D, and essential minerals like selenium.
Nutrition breakdown
| Calories | 280 kcal |
| Protein | 34 g |
| Carbs | 8 g |
| Fat | 12 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 450 mg |
| Vitamin D | 10 mcg |
| Vitamin B12 | 2.5 mcg |
| Selenium | 60 mcg |
| Phosphorus | 350 mg |
| Potassium | 550 mg |
| Omega-3 (EPA+DHA) | 800 mg |
| Niacin (B3) | 8 mg |
| Vitamin B6 | 0.5 mg |
Per 1 fillet (180 g) · estimated, varies by recipe
💡 What's interesting
The 'en papillote' technique is culturally significant as it's a hallmark of French culinary finesse, emphasizing fresh ingredients and precise cooking. Nutritionally, the sealed pouch locks in moisture and nutrients, minimizing the need for added fats while preserving the fish's delicate flavor and nutritional profile.
