Dorada en papillote, with golden new potatoes

Name: Dorada en papillote, with golden new potatoes - Lucia K.
Ingredients: 1 fresh dorada (approx. 600; 700 g) spices: sea salt; oregano; parsley; rosemary 2 tbsp olive oil baking paper for garnish 6; 7 small new potatoes sea salt oregano green garlic

Fish - Dorada en papillote, with golden new potatoes by Lucia K. - Recipia

Sea bream en papillote with golden new potatoes When I want to prepare sea bream without dirtying many dishes, I cook it in parchment paper directly in the oven. The fish is sealed in a tight packet, and the steam created inside cooks it along with the flavors of oregano, parsley, and rosemary. For the side dish, the new potatoes are partially cooked first, then roasted in the oven with green garlic and oregano. Sea bream has a flavorful flesh and, compared to other fish, it doesn't have many small bones. It's important to open the packet carefully, as the steam inside is very hot. Quick info Total time: approximately 35-45 minutes of cooking, excluding cleaning and preparation time Preparation time: not specified exactly; includes cleaning the fish and preparing the potatoes Cooking time: 20-30 minutes for the sea bream and about 15 minutes for the potatoes, with the boiling or steaming stage beforehand Servings: the amount of fish is approximately 600-700 g; the exact number of servings depends on how large the portion served is Difficulty: easy Recipe type: oven-baked sea bream, cooked en papillote, with a side of new potatoes Ingredients For the sea bream 1 fresh sea bream, about 600-700 g Sea salt Dried oregano Dried parsley Dried rosemary 2 tablespoons olive oil Parchment paper For the side dish 6-7 larger new potatoes Sea salt Oregano Green garlic Preparation method 1. Clean the sea bream Wash the sea bream and clean it well of scales and inside. In this recipe, the head and tail have been removed, but the fish can be prepared following the usual cleaning method, depending on your preference. After cleaning, pat it dry with a paper towel. 2. Season the fish Drizzle the sea bream with a little olive oil. Sprinkle with sea salt, then add dried oregano, parsley, and rosemary. A small amount of seasoning is sufficient; the parchment paper will keep the flavors close to the fish throughout the cooking process. 3. Wrap the sea bream Place the fish on a piece of parchment paper and wrap it up, making sure to seal the edges tightly. The packet should be sealed well enough to keep the steam inside. This is the principle of cooking en papillote: the fish cooks in the steam created in the packet and retains its moisture better. Place the packet in an ovenproof dish. 4. Cook the sea bream in the oven Put the dish in the oven at medium heat and let the fish cook for about 20-30 minutes. The time may vary depending on the oven and the exact size of the sea bream. For a fish weighing 600-700 g, the time range in the recipe is appropriate for checking. 5. Prepare the potatoes Clean and wash the new potatoes. Boil them for a few minutes or steam them just enough to start cooking through. They don't need to be completely soft at this stage, as they will continue cooking in the oven. 6. Season the side dish Place the potatoes in an ovenproof dish. Chop a little green garlic and sprinkle it over the potatoes. Add a bit of olive oil, a few grains of sea salt, and oregano. 7. Roast the potatoes Put the dish in the oven at high heat for about 15 minutes. The potatoes should be well-cooked and golden on the outside. 8. Unwrap the packet and serve Remove the sea bream from the oven and let it cool slightly. Carefully open the parchment paper, keeping your hands and face away from the hot steam. Serve the fish with the golden potatoes and green garlic from the dish. Why I make this recipe often I love the en papillote method because it's simple and keeps the fish juicy without needing many steps. The sea bream is not cooked directly in the dish, and the herb flavors remain in the packet. The side dish is prepared separately but also in the oven, so the fish and potatoes can be served together while warm. It's also a practical option when you want a baked fish recipe with few ingredients. Plus, once the fish is wrapped, it doesn't need to be flipped during cooking. Tips Make sure to clean the sea bream well before seasoning and dry it with absorbent paper. This way, the oil and seasonings adhere better to the fish's surface. Do not leave the edges of the parchment paper open. If the packet is not sealed well, the steam will escape, and the en papillote technique will not work as intended. The potatoes should only be slightly cooked before going into the dish. If they are fully boiled, they may break apart when mixed with the oil, garlic, and oregano. Use the indicated time as a starting point, but consider your oven and the size of the sea bream. Larger fish may require more time than smaller ones. Open the parchment paper very carefully. The steam trapped in the packet is very hot, even if the dish has already been removed from the oven. Substitutions No significant substitutions are necessary in this recipe. The herbs used are oregano, parsley, and rosemary, and the quantities can be adjusted to taste without changing the technique. If you don't have green garlic for the potatoes, the recipe source does not indicate a direct substitute. It's safest to omit it, keeping the potatoes with oil, salt, and oregano, rather than adding an ingredient that alters the recipe. Variations You can use different combinations of the spices already included in the recipe. The sea bream can be seasoned with just salt and oregano or with all three herbs: oregano, parsley, and rosemary. The fish can be left whole, with the head and tail, or prepared as described here after removing them. The important thing is that it is well cleaned and wrapped before baking. Serving ideas Serve the sea bream immediately after it has cooled slightly, alongside the golden new potatoes. The potatoes should be served directly from the dish, with green garlic and oregano on top. The packet can be opened before serving or even at the table, being cautious of the steam. Frequently asked questions Can I use a different amount of sea bream? Yes, but the cooking time should be viewed as a guideline. The recipe is calculated for a sea bream weighing approximately 600-700 g. A smaller fish can cook faster, while a larger one may require more time in the oven. Is it mandatory to cut off the head and tail? It's not mandatory for the en papillote technique. In the original recipe, the head and tail are removed before cooking, but what’s essential is that the fish is cleaned of scales and inside. Why are the potatoes cooked before being placed in the oven? The potatoes are boiled for a few minutes or steamed slightly to start the cooking process. The approximately 15 minutes in the oven are sufficient to finish them and make them golden on the outside. Can I cook the sea bream and potatoes at the same time? The recipe describes two dishes: the sea bream cooks in a packet, while the potatoes are in a separate dish. Since the fish needs medium heat and the potatoes high heat, it's safer to keep these stages separate. How do I open the packet without burning myself? Remove the dish from the oven and let it cool slightly. Open the parchment paper from the side and keep your face above, not directly in front of the opening. The steam inside is very hot. Nutritional values The values are estimated, as the exact weight of the potatoes, the actual amount of oil used, and the edible part of the fish are not specified. For the entire recipe, with a sea bream weighing 600-700 g, 6-7 new potatoes, and about 2 tablespoons of olive oil, the estimate is approximately 1,200-1,400 kcal. Protein: approximately 85-100 g Fat: approximately 35-45 g Carbohydrates: approximately 120-150 g If the dish is divided into two servings, one serving may have approximately 600-700 kcal, 42-50 g of protein, 18-23 g of fat, and 60-75 g of carbohydrates. These values are indicative and may vary depending on how much meat is obtained from the sea bream and the size of the potatoes. Storage and reheating Cooked sea bream can be stored in the refrigerator in a closed container, but it is best fresh out of the oven. The potatoes can be stored separately, also in the refrigerator. To reheat, warm the fish and potatoes until they are heated through. The sea bream can dry out if reheated too much, so it's preferable to consume it as close to the time of preparation as possible. Do not leave the fish at room temperature after serving.

Dorada en papillote, with golden new potatoes

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