Oriental Sea Bass en Papillote with Confit Onions Recipe
Oriental Sea Bass en Papillote with Confit Onions
Flavors of Brittany
Total time: 30 to 60 minutes

Preparation time: 20 minutes
Waiting time: 10 minutes
Cooking time: 30 minutes

Difficulty: Easy
- 4 thick sea bass steaks, about 200 g (7 oz.) each
- 4 large coconut leaves (or aluminum foil)
- 2 Tbsp. olive oil

For the stuffing
- 3 cloves of garlic
- 2 small white onions
- 2 Tbsp. olive oil
- 1 lemon
- 2 egg yolks
- 100 g (3 1/2 oz.) fresh bread, crust removed
- 1 Tbsp. pine nuts
- 1 Tbsp. raisins
- 1 small bunch of cilantro
- 1 small bunch of flat-leaf parsley
- 2 pinches of cinnamon
- 1 pinch of cayenne
- Le Guérandais ground seaweed salt
- freshly ground pepper

- 4 onions
- 2 Tbsp. olive oil
- Le Guérandais ground vegetable salt

Making the stuffing

  1. Soak the bread in a bowl of water for 10 minutes, then squeeze it in your hands. Rinse, drain and stem the parsley and cilantro. Chop the herbs. Peel and coarsely chop the onions and garlic. Remove the zest from the lemon and cut into thin strips. Juice the lemon.
  2. Place the bread crumb, chopped onions and garlic in a food processor. Process to a fine purée, gradually adding in the olive oil, lemon juice, zest, egg yolks, cinnamon and cayenne.
  3. Mix in the parsley and cilantro, pine nuts and raisins. Add a pinch of ground seaweed salt and pepper. Mix well.

Confit onions

  1. Cut off the root and stem ends of the onions. Place each onion on a double thickness of aluminum foil.
  2. Sprinkle each onion with a little vegetable salt. Fold the foil over each onion to form a papillotte.
  3. Cook the onions and garlic in the coals for 30 minutes.


  1. Place each fish steak on a coconut leaf or piece of oiled aluminum foil. Season with seaweed salt and pepper.
  2. Fill the interior of the steaks with the stuffing. Tie the fish with string to hold everything in place. Fold up the coconut leaf to enclose the fish well. Fasten with a wooden pick. If using foil, close up tightly.
  3. Place the papillottes on a barbecue rack and cook close to the coals for 30 minutes, turning half way through. Serve with the confit onions.
More recipe ideas

Collaboration: Le Guérandais Salt

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