Sea bass with vegetables en Papillote
(Percentage of daily recommendation)
| Calorie | 119 cal. | (6 %) | ||
| Protein | 13.96 g | (14 %) | ||
| Fat | 1.47 g | (1 %) | ||
| Carbohydrates | 12.96 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.08 g | (14 %) |
| Vitamin A | 805.57 mg | (100,696 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.48 mg | (4 %) | ||
| Vitamin B₁ | 0.08 mg | (8 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.29 mg | (21 %) | ||
| Folate | 28.96 μg | (10 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 0.16 μg | (0 %) | ||
| Vitamin B₁₂ | 0.15 μg | (5 %) | ||
| Vitamin C | 27.15 mg | (29 %) | ||
| Potassium | 440.92 mg | (11 %) | ||
| Calcium | 69.63 mg | (7 %) | ||
| Magnesium | 42.66 mg | (14 %) | ||
| Iron | 1.17 mg | (8 %) | ||
| Zinc | 0.43 mg | (5 %) | ||
| Saturated fatty acids | 0.37 g | |||
| Cholesterol | 26.76 mg |
Preparation steps
Oil two pieces of baking paper squares about 40 x 40 cm in size (approximately 16 x 16 inches).
Rinse fish inside and out. Rinse vegetables. Cut off green fennel parts and cut into thin strips (julienne). Peel carrots and cut into thin strips. Cut leek into thin strips. Squeeze lemon juice from one lemon and slice second lemon. Rinse and shake dry herbs.
Season vegetables with salt, pepper and half of lemon juice. Spread on two baking papers. Season fish inside and out with salt, sprinkle with remaining lemon juice and stuff with some of the herbs, fennel leaves and a slice of lemon. Place on top of vegetables and spread with remaining herbs and lemon slices.
Fold in paper tightly and seal well. Bake in preheated oven at 200°C (approximately 400°F) for about 25 minutes. Remove from the oven and arrange on plates. Unfold carefully and serve with potatoes and green beans, if desired.