Sea bass in parchment

Sea bass in parchment is an elegant dish, but simple to prepare. The parchment cooking allows the fish to cook in its own juices and those of the added aromatics, resulting in a dish full of flavor and very healthy.

Ingredients

• 1 sea bass (about 400-500 g), gutted and scaled
• 2 cloves of garlic
• 1 organic lemon
• Sprigs of fresh thyme (or rosemary, if you prefer)
• Extra virgin olive oil
• Salt and pepper to taste
• 1 sheet of parchment paper

Preparation

1. Preheat the oven to 180 °C.
2. Wash the sea bass under cold running water, pat it dry with paper towels.
3. Make light oblique incisions on both sides of the fish.
4. Thinly slice the lemon. Insert some lemon slices (and the peeled garlic cloves, if you like a more intense flavor) inside the belly of the sea bass along with a few sprigs of thyme.
5. Drizzle the fish on the outside with a bit of oil, salt, and pepper, massaging lightly.
6. Lay out a large sheet of parchment paper on a baking sheet and place the sea bass in the center.
7. Add the remaining lemon slices and a few more sprigs of thyme over and under the fish.
8. Close the parchment well, folding the edges of the parchment paper to seal the fish inside.
9. Bake in the oven for about 20-25 minutes, depending on the size of the fish.
10. Once baked, carefully open the parchment (watch out for the steam!) and transfer the sea bass onto a serving dish.

Serve immediately, perhaps with a side of baked potatoes or grilled vegetables.

Curiosity

Cooking in parchment not only preserves flavors, but also retains nutrients within the fish. Moreover, it helps avoid the excessive use of fats, making the dish light and digestible.