“Paper Sea Bass”, which came to the agenda with the MasterChef program, was among the most searched dishes. So how to make sea bass on MastarChef paper? What is the recipe for sea bass on paper? The answers to all these questions are in our article.
Sea bass, one of the most beneficial types of seafood, is a very useful food. The sea bass, which is the most suitable for the summer months thanks to the vitamins it contains, is also very easy to digest as it does not contain carbohydrates. As such, many dietitians and nutritionists emphasize that it should be consumed once or twice a week.
Sea bass, which distinguishes itself from other fish species with its satiety, is a savior for those who are in the process of losing weight. Seabass, which acts as a shield for diseases such as cholesterol, cancer and diabetes, is also good for depression. So how is sea bass made? Here are the tricks you need to know about sea bass
RECIPE OF SEA BEACH ON PAPER:
2 sea bass fillets
5 cherry tomatoes
1 capsicum pepper
a few olives
1 small red onion
2 cloves of garlic
1 teaspoon of butter
4/5 tablespoons of olive oil
1 teaspoon fennel seeds
1 teaspoon of black pepper
1/2 teaspoon salt (adjust to your taste)
Start the sea bass by slicing the onion into rings first. Then finely chop the carrot.
Saute the vegetables you cut in the pan with light butter.
Cut two large pieces of greaseproof paper and spread the vegetables inside the paper. Cut the tomatoes in half at this stage and put them on the paper.
Mix the crushed garlic, olive oil, vinegar, salt, red pepper, black pepper in a bowl.
Place the fish fillets on top of the vegetables.
Pour the sauce over the fish in the greaseproof paper and seal the paper airtight.
Bake in a preheated oven at 200 degrees for 20 minutes. At this stage, the heat setting varies according to the ovens, do not forget to check it from time to time.
You can serve it by sprinkling olive pieces on the paper perch, which is ready to be served.
Enjoy your meal…
PICK POINT OF THE SEA BEACH ON PAPER
The most important point of this recipe is that all the materials in the paper are sealed in an airtight manner.
Fish should not be cooked for too long.
When the meat of the fish is separated from each other, it is cooked.