Aegean Sea Bass en Papillote with Wild Cretan Greens and Saffron Avgolemono
Embark on a culinary journey to the sun-drenched shores of the Aegean with this exquisite dish. Delicate fillets of Mediterranean Sea Bass are gently steamed en papillote, allowing them to absorb the subtle perfumes of fresh lemon and aromatic herbs. Nestled alongside a vibrant medley of hand-foraged wild Cretan greens, each bite offers a harmonious blend of the sea's bounty and the island's verdant landscape. The ensemble is then graced with a luxurious, golden saffron avgolemono sauce – a creamy, tangy elixir that perfectly balances the rich umami of the sea bass and the earthy bitterness of the greens, culminating in a sophisticated symphony of flavors and textures.
Gourmet Ingredients
Check ingredients off as you assemble them.
- Fresh Mediterranean Sea Bass (Lavraki) fillets, skin on, scaled and deboned4 fillets (approx. 180g each)
- Large lemon, thinly sliced1
- Fresh dill sprigs4
- Fresh oregano sprigs4
- Extra virgin olive oil2 tablespoons
- Sea salt0.5 teaspoon, plus more to taste
- Freshly ground black pepper0.25 teaspoon, plus more to taste
- Mixed wild Cretan greens (e.g., horta, stamnagathi, vlita), thoroughly washed and tough stems removed200 g
- Parchment paper sheets4 (approx. 40x40 cm each)
- Unsalted butter3 tablespoons
- All-purpose flour3 tablespoons
- Fish stock (or high-quality vegetable stock)2 cups (480ml)
- Saffron threads, steeped in 2 tablespoons hot waterPinch (about 20-30 threads)
- Large egg yolks2
- Fresh lemon juice0.25 cup (60ml)
- White pepperto taste
Method of Preparation
Follow these step-by-step instructions carefully.
- 1Step 1
Preheat your oven to 200°C (400°F).
- 2Step 2
Prepare the parchment parcels: Lay out each sheet of parchment paper flat. Place a quarter of the wild Cretan greens in the center of each sheet. Drizzle with 1 teaspoon of extra virgin olive oil and season lightly with sea salt and freshly ground black pepper.
- 3Step 3
Prepare the fish: Pat the sea bass fillets dry with paper towels. Season both sides of each fillet generously with sea salt and freshly ground black pepper. Place one seasoned fillet on top of the greens in each parchment parcel.
- 4Step 4
Add aromatics to parcels: Top each fish fillet with 2-3 thin lemon slices, one sprig of fresh dill, and one sprig of fresh oregano. Drizzle each fillet with another teaspoon of extra virgin olive oil.
- 5Step 5
Seal the parcels: Carefully fold the parchment paper over the fish and greens, then crimp the edges tightly to create a sealed packet. Ensure no steam can escape from the parcels. Place the sealed parcels on a baking sheet.
- 6Step 6
Bake the fish: Transfer the baking sheet to the preheated oven and bake for 18-20 minutes, or until the fish is cooked through and flaky. The parcels will puff up noticeably during baking.
- 7Step 7
Prepare the Saffron Avgolemono Sauce: While the fish bakes, melt the unsalted butter in a medium saucepan over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a pale roux.
- 8Step 8
Add stock: Gradually whisk in the fish stock until the mixture is smooth and no lumps remain. Bring the sauce to a gentle simmer, stirring continuously, and cook for 5 minutes until it thickens slightly.
- 9Step 9
Infuse saffron: Stir in the steeped saffron threads along with their hot water into the sauce. Reduce the heat to low.
- 10Step 10
Temper egg yolks: In a small bowl, whisk together the egg yolks and fresh lemon juice until well combined. Slowly drizzle about half a cup of the hot stock mixture into the egg yolk mixture, whisking constantly to temper the eggs and prevent them from scrambling.
- 11Step 11
Combine sauce: Slowly pour the tempered egg mixture back into the saucepan with the remaining stock, whisking continuously. Cook over very low heat for another 2-3 minutes, stirring constantly, until the sauce thickens slightly to a velvety consistency. DO NOT ALLOW THE SAUCE TO BOIL, or the eggs will curdle. Season the avgolemono sauce with sea salt and white pepper to taste.
- 12Step 12
Serve: Carefully open each parchment parcel (be cautious of the escaping hot steam). Transfer the cooked fish and wild greens to individual serving plates. Spoon a generous amount of the warm Saffron Avgolemono sauce over the fish and greens. Serve immediately and enjoy this exquisite Aegean delight.
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Recipe Details
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Gourmet ingredients or slow cooking. Ideal for celebration feasts.