Sea Bass en Papillote

To prepare the sea bass en papillote, first focus on cleaning the sea bass. Remove the fins 1 then scale under running water using a scaler or the back of a knife. Cut along the belly, remove the innards, and rinse again. Make a diagonal cut, shortly after the gills, starting from the back and connecting with the previous cut on the belly 2. Cut the tail and dorsal area following the spine 3, once the first fillet is obtained, proceed the same way for the second.

Remove any bones and impurities 4. Cut the fillets into lozenges 5 then score the skin 6. Set aside.

Now focus on cleaning the artichokes. Remove the outer and harder leaves 7. Peel the stem 8 then cut off the tips with a sharp cut 9.

Cut them in half and remove the internal choke 10, then cut them into quarters 11. As you clean them, immerse them in acidulated water 12.

Slice the garlic 13. Cut 4 sheets of parchment paper and overlap them with 4 sheets of aluminum foil. Place the artichokes in the center, the garlic 14, and some lemon slices 15.

Add a piece of sea bass 16 and season with oil 17, salt, and pepper 18.

Finish with a few sprigs of lemon thyme 19. Seal the parchment paper into a packet 20 21.

Wrap the foil into a candy shape 22. Place the packets on a baking tray 23 and bake in a static oven, preheated, at 392°F for 20-25 minutes. The sea bass en papillote is ready to be served directly in the packet 24.