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Le Chaudron recipe
Dorade papillote tomates olives
Sea bream in parchment with tomatoes and olives
⏱ 25 minServes 2Easy310 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
2sea bream fillets150 g (5 oz) each
150 g (5 oz)cherry tomatoes
30 g (1 oz)black olives
1 clovegarlic
1 tbspolive oil
1 tbspchopped basil
1lemon
1 pinchsalt and pepper
- 2 sea bream fillets 150 g (5 oz) each
- 150 g (5 oz) cherry tomatoes
- 30 g (1 oz) black olives
- 1 clove garlic
- 1 tbsp olive oil
- 1 tbsp chopped basil
- 1 lemon
- 1 pinch salt and pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 200°C (400°F) convection. Cut 2 large squares of parchment paper, about 30 cm (12 in).
- Halve the cherry tomatoes lengthwise and finely chop the garlic.
- Roughly chop the olives (leave them whole if small).
- Place a fillet flesh side up in the center of each parchment square and season lightly.
- Scatter the tomatoes and olives around and over the fish, and sprinkle with the garlic.
- Drizzle each with ½ tablespoon olive oil and a squeeze of lemon.
- Seal the parcels tightly by folding and pinching the edges.
- Bake for 15 minutes at 200°C (400°F). Sprinkle with chopped basil when you open them and serve right away.
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