This recipe for fish en papillote has been a staple of my summer dinners for years. I discovered the surprising combination of fish and seafood during a trip to Provence, where a local restaurateur served me this daring mix. The fruit adds a subtle sweetness that pairs perfectly with the delicate flesh of the sea bream.
What I particularly like about this dish is its simplicity and freshness. The summer vegetables—tender zucchini and sun-ripened tomatoes—create a fragrant bed for the fish. Cooking it in parchment paper preserves all the flavors and vitamins, while keeping the sea bream perfectly moist.
The nutritional benefits are undeniable: rich in quality protein and vitamins, and low in fat. You can easily adapt this recipe to your taste by replacing the peach with apricot, or adding herbes de Provence if you don't have fresh basil.
Your guests will be delighted by this original presentation, and the aroma that escapes when the papillotes are opened always makes a great impression!
Sea bream papillotes with summer vegetables and peach
4
portions30
minutes40
minutes300
kcal1
hour10
minutesSea bream fillets cooked in parchment paper with zucchini, cherry tomatoes, and peach slices flavored with fresh basil. A light and fragrant dish that captures all the flavor of summer.
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Ingredients
4 sea bream fillets, 150g each
2 zucchini medium
250g of cherry tomatoes
2 ripe peaches
1 fresh basil bouquet
4 tablespoons of olive oil
2 lemons (juice)
2 cloves of garlic
Salt, freshly ground pepper
4 sheets of parchment paper
Preparation steps
- Preheat the oven to 200°C. Wash the courgettes and cut them into 5mm thick slices. Cut the cherry tomatoes in half.
- Pit the peaches and slice them into thin wedges. Finely chop the garlic and roughly chop the basil.
- Cut out 4 rectangles of parchment paper approximately 30x40cm. Brush the center of each sheet with a little olive oil.
- Distribute the courgette slices in the center of each foil packet, then arrange the cherry tomato halves and peach wedges.
- Place a sea bream fillet on each bed of vegetables. Sprinkle with chopped garlic and chopped basil.
- Drizzle each portion with 1 tablespoon of olive oil and the juice of half a lemon. Season generously with salt and pepper.
- Seal the parchment packets tightly by folding over the edges and pinching them firmly. Place them on a baking sheet.
- Bake for 25 minutes. Serve immediately; each person opens their parchment packet on their plate.
📊 Nutritional Information
1 serving (approx. 350g)
| Nutrient | Value |
|---|---|
| Calories | 285 kcal |
| Proteins | 32g |
| Carbohydrates | 12g |
| including sugars | 10g |
| Lipids | 12g |
| including saturated fatty acids | 2g |
| Fibers | 3 g |
| Sodium | 380mg |
| Vitamins | |
| Vitamin C | 35% AJR |
| Vitamin A | 25% AJR |
| Vitamin B6 | 20% AJR |
| Minerals | |
| Potassium | 18% AJR |
| Phosphorus | 25% AJR |
| Magnesium | 15% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
Save the zucchini trimmings to make a creamy soup the next day. The papillotes can be prepared 2 hours in advance and kept in the refrigerator before cooking.
💡 Chef's Tips
Make sure your parchment packets are airtight to prevent steam from escaping. If your peaches aren't ripe enough, you can substitute apricots or nectarines.
🔄 Variations
- Mediterranean version: replace the basil with thyme and add a few black olives
- Asian version: flavor with lemongrass and grated ginger instead of basil
