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Le Chaudron recipe
Bar entier papillote fenouil
Whole sea bass baked in parchment with fennel
⏱ 30 minServes 2Medium340 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
1sea bass, cleaned and scaled600 g (21 oz)
1fennel bulb
1lemon
2 sprigsthyme
2 clovesgarlic
2 tbspolive oil
60 ml (¼ cup)dry white wine
1 pinchsalt and pepper
- 1 sea bass, cleaned and scaled 600 g (21 oz)
- 1 fennel bulb
- 1 lemon
- 2 sprigs thyme
- 2 cloves garlic
- 2 tbsp olive oil
- 60 ml (¼ cup) dry white wine
- 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 a large sheet of parchment paper (40 × 60 cm / 16 × 24 in).
- Slice the fennel very thinly on a mandoline (2 mm / 1/16 in), keeping the fronds for the end.
- Lay the fennel in a long bed in the center of the parchment and season lightly.
- Rinse the cavity of the fish, pat dry and lay it on the fennel.
- Stuff the cavity with 3 lemon slices, the crushed garlic and the thyme, and season inside.
- Pour over the wine and olive oil and lay the rest of the lemon slices on top.
- Fold the long sides of the paper to the center and pinch the ends tightly closed.
- Bake for 25 minutes at 200°C (400°F). Open at the table and sprinkle with chopped fennel fronds.
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