A fish fillet fan? Sea bass is an excellent choice for a simple yet sophisticated recipe cooked in a fun papillote. You'll be amazed by this sweet and salty mixture. Enjoy!

Serves 2

Ingredients

360 g of Chilean Sea Bass fillets
1 banana
1 lemon
1/2 vanilla bean
Parchment paper
Salt and peppercorns

Directions

Preheat the oven to 200°C (th. 7).
Cut the banana into slices. Squeeze the lemon.
Take a square of the parchment paper, place the fish on top.
Pour the lemon juice over it, and cover with the banana slices.
Open the vanilla pod in half lengthwise, scrape each part with the tip of a knife, and top on the banana slices.
Season with salt and pepper.
Close the parchment tightly and bake for 15 to 20 minutes.
Serve hot.