Suffolk &amp; Cambs

Looking for a new recipe for this Friday&#8217;s fish supper? This summery recipe comes from a the latest recipe book compiled by Jenny Jefferies, a farmer and successful cook book author based right here in South Cambridgeshire. For The Love of the Sea II is the second instalment in her coastal based cook book series that celebrates the stories and recipes of some of the UK’s finest fishmongers. This Bass En Papilliote recipe from David Morgan, a crab and lobster fisherman from South Devon, works perfectly for both entertaining and a relaxed summer dinner. 



This cooking method works wonderfully to produce juicy and aromatic fish dishes, presenting whole fish such as bass, sea bream or mullet in an attractive way using a greaseproof paper or foil envelope. The herbs and other flavourings can easily be adapted to suit your preferences.



Preparation time: 20-30 mins | Cooking time: 10-20 mins | Serves 2 -3 



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<h2 class="wp-block-heading" id="h-ingredients">Ingredients</h2>



<ul><li>1 whole bass, gutted and cleaned </li><li>Butter or olive oil </li><li>Salt and pepper </li><li>1-2 onions, sliced </li><li>1 fennel bulb, thinly sliced (or you can use sprigs of dill instead) </li><li>1 lemon, cut into slices or wedges </li><li>Sprigs of fresh thyme </li><li>A dry wine </li></ul>



<h2 class="wp-block-heading">Method</h2>



Note that a 42cm wild-caught bass will feed 2-3 people but farmed fish may be smaller. If you are using red mullet, serve this as individual parcels with one fish per person.



Brush a large piece of greaseproof paper or tin foil generously with the butter or olive oil. Season your cleaned fish with salt and pepper inside and out. Score the sides of larger fish.&nbsp;



Place the fish on the greased paper or foil and fill the cavity with onions, fennel or dill, a couple of lemon slices and some thyme. Add another knob of butter to the cavity with a splash of wine.&nbsp;



Fold the paper or foil over the fish and crimp to seal in all the juices. Place the whole parcel on a baking tray and cook in a preheated oven at 220°c for 10-15 minutes.&nbsp;



Check the parcel after 10 minutes; the fish is ready when it just pulls away from the bone. A large single bass may take 20 minutes.&nbsp;



Serve your bass en papillote with new potatoes and a tomato or green salad.



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="770" height="1000" src="https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2023/05/for-the-love-of-the-sea-770x1000.jpg" alt="" class="wp-image-33209" srcset="https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2023/05/for-the-love-of-the-sea-770x1000.jpg 770w, https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2023/05/for-the-love-of-the-sea-616x800.jpg 616w, https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2023/05/for-the-love-of-the-sea-308x400.jpg 308w, https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2023/05/for-the-love-of-the-sea-1182x1536.jpg 1182w, https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2023/05/for-the-love-of-the-sea-404x525.jpg 404w, https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2023/05/for-the-love-of-the-sea.jpg 1500w" sizes="(max-width: 770px) 100vw, 770px" /></figure>



You can buy a copy of For the Love of the Sea II <a href="https://www.jennyjefferies.co.uk/buy-now-for-the-love-of-the-sea-ii/">here</a>.

Fishy Friday Recipe: Bass En Papillote

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