Preparation

preheat the oven to 210c °

- peel and finely chop the leek, carrots, celery and onion.
- place each sea bass fillet in aluminum foil or greaseproof paper (cut the paper into large pieces to be able to wrap the fillets).
- cover the sea bass fillets with the vegetables and onion one by one.
- add olive oil, white wine, thyme, butter and two lemon slices for the papillote.
- seasoning
- close the paper well.
- bake for 20 min.

Ingredients

  • - 4 sea bass fillets (600 g to 700 g) or two sea bass.
  • - 1 lemon
  • - 2 sprigs of thyme
  • - 1 onion
  • - 4 tablespoons of white wine
  • - 1 leek
  • - 2 carrots
  • - 1 stick of celery
  • - 20 g of butter
  • - 2 tablespoons olive oil