Ingrédients:

  • 2 (6-ounce/170g each) sea bass fillets, skin on or off (your preference), pin bones removed
  • 1 tablespoon olive oil (15 ml)
  • 1 shallot, finely minced (1 medium)
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine (60 ml)
  • 1 tablespoon finely chopped fresh parsley (15 ml)
  • 1 tablespoon finely chopped fresh tarragon (15 ml)
  • 1 tablespoon lemon juice (15 ml)
  • 1 teaspoon lemon zest
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon breadcrumbs (optional, to absorb moisture) (15 ml)
  • 1 sheet (14.1 oz/400g) frozen puff pastry, thawed correctly
  • 1 large egg, beaten with 1 tablespoon water (egg wash)

Instructions:

  1. Sauté shallot and garlic in olive oil. Deglaze with white wine and reduce slightly. Stir in parsley, tarragon, lemon juice, lemon zest, salt, and pepper. Allow to cool slightly.
  2. Unfold puff pastry on a lightly floured surface. Cut in half to create two pieces that are large enough to cover each fillet.
  3. Spread the pastry with herbs and seasoning.
  4. Place the sea bass fillet in the center of one pastry piece. Cover with the breadcrumbs to absorb juices. Top with the other pastry piece. Press the edges of the pastry together tightly to seal, crimping with a fork for a decorative touch.
  5. Brush the top of the pastry with egg wash. Cut a few slits in the top to allow steam to escape.
  6. Bake in a preheated oven (400°F/200°C) until golden brown and the fish is cooked through (internal temperature of 145°F/63°C).
  7. Let rest for a few minutes before serving. Ah, poisson recette!