Sea Bream Fillets With Olives En Papillote - cooking recipe

Ingredients

2 lbs sea bream
4 ounces pitted green olives
1 tablespoon olive oil
2 garlic cloves
1 tablespoon butter
1 tablespoon dry white wine
2 sprigs parsley
2 tablespoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon white pepper

Preparation

Have your fishmonger fillet the sea bream, or do it yourself, carefully.
Heat the oven to 400 degrees Fahrenheit.
Clean the parsley, give it a good shake.
Skin the garlic.
Chop the garlic with the parsley.
Put the fish fillets on a platter, salt and pepper them, and pour the wine over. Add more wine if there is not enough. Pour the olive oil over the whole thing.
Cover this with the parsley/garlic combination (called a persillade or hachis).
Let marinate 15 minutes.
Prepare a double thickness of sulferised paper of a size large enough to wrap all of the fillets together.
Using a brush, or a paper towel, spread some oil onto the paper.
Pick out the fillets from this marinade, wiping them slightly.
Butter a frying pan, and over medium high heat, brown each side of the fillets.
Put the fillets in the center of the prepared sulfurised paper envelope.
Pour the marinade into the same pan, add the balsamic vinegar. Heat this, and reduce by half.
Pour the reduced marinade into the cooking envelope. Add the green olives.
Close the envelope by folding it, or even taping it here and there.
Cook 8 minutes at 400 Fahrenheit.