Seabass en Papillote with Vegetable Kebabs

< Back to LES PLAT MAINS page

Paul

“Boys will be boys, and so will a lot of middle-aged men.”
Kin Hubbard, American Humorist, 1868-1930

Paul, my brother-in-law is the one who initiates all the games on holiday. And all of them will involve a ball of some kind; particularly a football! And when he and Matt get into the swimming pool, it’s one big funfest! They have more fun than the real kids!

But it’s not all play for Paul. Being our ‘head chef‘ he alternates between preparing nightly BBQ dishes and throwing the kids into the pool. Most of his meals are wrapped in some kind of foil or greaseproof paper and he mainly has a red wine in one hand and a pair of tongs in the other! The children are now almost grown, but the Peter Pan of our family will always be the 12-year-old boy, who one day dreams of becoming either a chef or a footballer; or both!

This is a great, light summer recipe which is perfect for outdoor entertaining. The fish is cooked in its own juices for flavour and tenderness.

Seabass en Papillote

Seabass en Papillote

Serves 4
1 whole seabass * 55g (2oz) unsalted butter * I large sheet of greaseproof paper * 1 large sheet of foil * 30g (1oz) horseradish sauce * 1 tbsp lemon juice

Pre-heat the oven to 140°C/275°F/Gas 1. Cut a piece of greaseproof paper and a piece of foil, which are 15cm/6 inches longer than your seabass. Lay the greaseproof paper on top of the foil. Totally butter the seabass all over. Lay the fish in the middle, gather up the edges and twist together, so that no juices escape. Wrap this in the foil, for added protection. Place the package onto a baking tray. Bake for 1 hour, which is right for a 910g/2lb fish. Once cooked, lay on a warmed plate either still in the greaseproof paper or without, with all the juices surrounding it. Mix the horseradish sauce with the lemon juice and use as an accompaniment. Serve with vegetable kebabs.

Vegetable Kebabs

Serves 4
2 courgettes, cut into 2cm cubes * 1 red pepper and 1 yellow pepper, deseeded and cut into 2cm cubes * 2 small red onions, quartered * 4tbsp olive oil * 2tbsp balsamic vinegar * herbs de Provence * salt & freshly ground black pepper, to taste * 8 wooden skewers

Put all the ingredients into a bowl, mix, cover and leave to one side to marinate. Meanwhile, take wooden skewers and put them into water for 30 minutes. Pierce the vegetables alternatively onto the skewers and BBQ or grill under a medium heat for 15 minutes. Serve.

I have collated all my favourite recipes into one book FOOD FOR ALL OCCASIONS.

This recipe comes from the section THE FRENCH CONNECTION, a selection of authentic French recipes.

£15

Perfect with: click on image

< Back to LES PLAT MAINS page