Oven cooked fresh Sea Bass with preserved lemon

Preparation

Cook

Ready

INGREDIENTS

  • Some foil papier

  • 1 Sea Bass

  • 5 tablespoons of olive oil

  • Peel and finely chopped one onions

  • Peel and cut 2 tomatoes

  • 1 preserved lemon finely sliced into wedges

  • Small handful of Provencal Herbs

  • Salt/ Pepper

1.

Rince the fish and put it on a piece of foil paper

Cut your onion, tomatoes and preserved lemon

2.

Wrap the fish in a piece of oiled foil paper, with inside the sea bass :  the onion, tomatoes and preserved lemon

Add on the top some olive oil, salt, pepper and provencal herbs

3.

Close the foil paper and lay the papilotte on a tray and cook in oven at  210ºc  for 30 minutes.

Enjoy

Preparation

Cook

Ready

INGREDIENTS

 

 

  • Some foil papier
  • 1 Sea Bass
  • 5 tablespoons olive oil
  • Peel and finely chopped one onions
  • Peel and cut 2 tomatoes
  • 1 preserved lemon finely sliced into wedges
  • Small handful of Provencal Herbs
  • Salt/ Pepper

1.

Rince the fish and put it on a piece of foil paper

Cut your onion, tomatoes and preserved lemon

2.

Wrap the fish in a piece of oiled foil paper, with inside the sea bass :  the onion, tomatoes and preserved lemon

Add on the top some olive oil, salt, pepper and provencal herbs

3.

Close the foil paper and lay the papilotte on a tray and cook in oven at  210ºc  for 30 minutes.

Enjoy

Preparation

Cook

Ready

INGREDIENTS

 

 

  • Some foil papier
  • 1 Sea Bass
  • 5 tablespoons olive oil
  • Peel and finely chopped one onions
  • Peel and cut 2 tomatoes
  • 1 preserved lemon finely sliced into wedges
  • Small handful of Provencal Herbs
  • Salt/ Pepper

1.

Rince the fish and put it on a piece of foil paper

Cut your onion, tomatoes and preserved lemon

2.

Wrap the fish in a piece of oiled foil paper, with inside the sea bass :  the onion, tomatoes and preserved lemon

Add on the top some olive oil, salt, pepper and provencal herbs

3.

Close the foil paper and lay the papilotte on a tray and cook in oven at  210ºc  for 30 minutes.

Enjoy