A recipe by Le Koink · it all starts in the garden.
A parchment packet that cooks the fish and the vegetables together, no need to babysit the pan: the bass stays pearly, the asparagus crisp, and the cherry tomatoes melt just enough. A peak-season recipe — late May, when the bass is still rich and the asparagus at its best.
No heavy sauce: the juices from the tomatoes and olives are enough. You open the parchment at the table, it steams, it smells of thyme — and you mop up the rest with a good piece of bread.
Ingredients
Method
- Preheat the oven to 400°F (convection). Trim the woody ends off the asparagus (1 inch); no need to peel them if they’re thin.
- On a large sheet of parchment paper, lay the asparagus as a bed. Add the scallion, tomatoes, peas, and olives. Drizzle with olive oil and lightly salt.
- Place the sea bass fillets on top. Add the thyme, pepper, and sesame seeds. Seal the parchment tightly, leaving 1/2 inch of air so steam can circulate.
- Bake at 400°F for 20 minutes maximum. Open the parchment at the table: add the lemon juice and a drizzle of raw olive oil. The juices from the tomatoes and olives make a natural sauce — no need for cream.
Notes
Koinkk’s tip: no need for wine or zest — the vegetables and olives carry enough perfume. Don’t go past 20 minutes of cooking to keep the bass pearly. You can prep the parchment packets up to 2 hours ahead and keep them chilled.
Whispered by the bots, tested and tasted by Koinkk. 🦆