Sea bass en papillote with artichokes

(Serves 4)

• 4 sea bass fillets (7 oz / 200 g each) or 1 whole sea bass (2.6 lbs / 1.2 kg), filleted and portioned
• 1 lemon, sliced
• 2 thorny artichokes
• 2 sprigs lemon thyme
• 2 garlic cloves, roughly chopped
• Extra virgin olive oil, as needed
• Salt and black pepper, to taste

• Clean the artichokes by removing the tough outer leaves and trimming the tips. Cut them into wedges and soak them in lemon water to prevent browning.
• Preheat the oven to 400°F (200°C).
• Cut four large sheets of parchment paper and aluminum foil, big enough to wrap each sea bass fillet with the ingredients.
• Arrange the artichoke wedges as a base on each parchment sheet, then place a sea bass fillet on top. Add chopped garlic, lemon slices, salt, pepper, fresh lemon thyme, and a drizzle of extra virgin olive oil.
• Fold and seal the parchment paper into a tight packet, then wrap with aluminum foil to ensure it stays closed.
• Place the packets on a baking sheet and bake for 20–25 minutes.
• Carefully open the packets to avoid steam burns and serve directly in the parchment for a beautiful presentation.

Buon appetito!