TV chef and Polish food pioneer, Damian Wawrzyniak is setting the scene for a feast-laden festive table with an exclusive preview recipe from his forthcoming new book. The mouthwatering Sea Bass Baked En Papilloteis the very first dish from I Am A Cook which comes out in summer 2017. It makes the perfect celebration dinner for friends and family over the Christmas season.
Sea Bass Baked En Papillote uses tangy Kabosu, an Asian sour fruit from the citrus family and sweet, jewelled pomegranate arias as well as bundles of fragrant herbs and flaky, moist, sustainable sea bass.
Served whole wrapped in foil, it makes a delicious centrepiece for a seasonal feast during Christmas and New Year and can be enjoyed again and again through spring and summer.
Chef Wawrzyniak said, “This sea bass recipe is a real crowd pleaser and packs in layers of flavour. It’s fragrant and fresh and the Kabosu makes for an unexpected hit of sour fruit sharpness which balances the potatoes and fish. It’s the perfect winter dish when you have a party to feed! It looks like a show stopper but takes very little effort to prepare and serve.”
Sea Bass Baked En Papillote:
Ingredients
- 2 x 250 – 310g sustainable whole sea bass, scaled and gutted
- 1 x lemongrass stalks
- 1 x half Kabosu (Asian sour fruit)
- 6 x sage leaves
- 1 x lemon
- 6 x sprigs of thyme
- Drizzle of olive oil
- Sea salt
- Santa Maria cracked pepper
- 2 x lengths of cooking string
- 3 tablespoons of flat leaf Parsley, finely chopped
- 1 pomegranate
- Oven proof baking paper
- 200g baby new potatoes, peeled and sliced (2mm)
- 100g of pancetta bacon, cubed around 3mm x 3mm
Method
- Heat your oven to 180C / 350F / Gas 4
- Peel zest and squeeze juice of half Kabosu
- Keep string in juice for at least 1hour
- Fill Sea Bass with 2 tbsp of chopped Parsley
- Place two slices of lemon, Sage, Thyme on top of the fish, wrap with string
- Sprinkle with the zest of one Kabosu and 2 tbsp of Kabosu juice. Season with salt and pepper, place two halves of lemongrass on the bottom of the fish
- Wrap the fish in baking paper, drizzle with olive oil, place in hot oven and bake for 16 – 18mins
- Put a pan onto high heat and pan fry the cubed pancetta
- Once golden and crispy add potatoes, sea salt and Santa Maria cracked pepper
- When potatoes are cooked, add 1 tbsp of chopped Parsley
- Take your En Papillote SeaBass out of the oven, leave it to rest (wrapped) for 3 mins
- Unwrap and serve with fresh pomegranate jewels, the pancetta and potatoes
Serve family style so everyone can dig in!
Find out more about Damian Wawrzyniak click here