L
La papillote de Lou
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Preparation time : 5min
Difficulty :
Cooking time : 22min
Ingredients
- 1 sea bass fillet of 600g or two fillets of 300g
- 1 jar of 350g of eggplant riste
Recipe
Salt and pepper the sea bass fillet on each side.
Cut it in half widthwise to have two pieces of identical size.
In a dish, place the first sea bass fillet on a sheet of aluminum foil.
Spread a layer of eggplant riste on this piece of sea bass, along its entire length.
Superimpose the second sea bass fillet on top.
Add a drizzle of olive oil and place a bay leaf and a sprig of thyme on top.
Fold the aluminum foil on both sides and fold all the edges to close the foil.
Place in an oven preheated to 200°C and cook for a maximum of 25 minutes.
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