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Sea bream en papillote with fennel and rice

Sea bream en papillote with fennel and rice is a fish dish for 4, ready in 40 minutes, rated easy, at about €4.80 per person. The fillets steam inside their parchment packets over softened fennel, lemon and fresh herbs. Success comes down to sealing the packets tightly, so the steam stays trapped and cooks the fish gently.

Tonight, sea bream baked in parchment on a bed of fennel, lemon and herbs, cooking all by itself while you handle the rice.

Sea bream en papillote with fennel and rice
Total time
40 min
Difficulty
Easy
Cost per person
€4.80
Calories per person
550 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall

Softened fennel at the bottom of the packet gently flavors the sea bream as it steams, so the fish never dries out. Lemon slices tucked under the fillets and fresh herbs, thyme and dill, create a light cooking liquid you spoon over the rice afterward. The fish stays pearly and flakes apart with just a fork.

This dish works well on a weeknight when you want fish without spending the evening at the stove, since the packets cook on their own in the oven while you make the rice. It also suits a relaxed dinner with adults in spring or summer, where everyone opens their own packet at the table. Mon Chou sees it as an easy way to add more fish to the weekly rotation.

The ingredients

4 people

Fish counter

  • Sea bream fillets 4

Fruits and vegetables

  • Fennel bulbs 2
  • Lemons 2
  • Red onion 1
  • Thyme 4 sprigs
  • Dill 4 sprigs

Pantry

  • Dry white wineoften in the pantry 8 cl
  • Olive oiloften in the pantry 4 tbsp
  • Riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish

The step by step recipe

  1. Thinly slice the fennel and onion, and soften them for five minutes in a spoonful of olive oil. 5 min

    Save the fennel fronds to garnish and flavor the dish.

  2. Cut four squares of parchment paper, spread the fennel over them, lay the seasoned fillets on top, then add lemon slices, herbs, white wine and olive oil.

    Tuck the lemon under the fish rather than on top, it burns less that way.

  3. Fold the parchment packets closed, pleating the edges tightly, and bake at 190°C. 15 min

    Open one packet to check, the flesh should flake easily with a fork.

  4. Meanwhile, cook the rice in salted water, then drain it. 11 min

    Off the heat, cover it with its lid, it stays soft and moist.

  5. Serve the packets open at the table over the rice, with the cooking juices.

    Tear them open facing away from you, the steam is scalding hot.

Our tips to get it right

  • Pick sea bream fillets of similar size so they all cook at the same rate in the oven.
  • Slice the fennel really thin, it should soften in five minutes and stay tender under the fish, not crunchy.
  • Set the packets on a cool baking sheet before they go in the oven, they cook more evenly laid flat than stacked.

The variations

  • Swap the sea bream for cod or sea bass, the papillote cooking stays the same.
  • For a fish free version, fill the packets with seasonal vegetables and a bit of feta, baked for the same time.
  • To save time, use pre cooked rice warmed up while the packets bake in the oven.

What to serve it with

  • A glass of dry white wine
  • A simple green salad
  • Bread to soak up the juices

Storage

Leftovers keep for 2 days in the fridge in a sealed container, with the fish and rice stored separately. Freezing fish already cooked in a papillote isn't recommended. Reheat gently in a pan or a low oven, without letting it boil, so the flesh doesn't dry out.

Questions about this dish

Can you assemble the packets ahead of time?

Yes, you can put them together a few hours ahead and keep them in the fridge. Take them out a bit before baking so they don't go into the oven ice cold.

Can you replace the white wine?

Yes, swap the white wine for a bit of vegetable broth or lemon juice diluted with water. The flavor will be slightly less rich but the cooking works the same way.

How do you know when the fish is done?

Open one packet and poke the flesh with a fork, it should flake easily and look pearly white. If it still resists, reseal and bake a few more minutes.

Can you make this without parchment paper?

You can use aluminum foil instead, folding the edges the same way to trap the steam inside. Parchment paper is just easier to open without burning your fingers.

How long does it take to make a sea bream en papillote with fennel and rice?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a sea bream en papillote with fennel and rice?

About 550 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a sea bream en papillote with fennel and rice cost?

About €4.80 per serving, or €19.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Always check the labels of the products you buy.

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