Cajun style Seabass fillets en papillote with vegetables

Difficulty: ★★★


  • 800 gr. Loin clean bass, (4 fillets).
  • Mild olive oil.
  • 1 Carrot.
  • 100 gr. Green beans.
  • 100 gr. Spinach leaves.
  • 1 Leek.
  • 1 Courgette.
  • 100 gr. Broccoli.
  • 8 Wild asparagus.
  • 1 Teaspoon of cajun condiment.
  • Butter.

For Cajun condiment:

  • 5 gr. Paprika.
  • 5 gr. dried Cumin.
  • 5 gr. dried Basil.
  • 5 gr. dried Thyme.
  • 5 gr. dried Oregano.
  • 3 gr. onion Powder.
  • 3 gr. garlic Powder.
  • 3 gr. Red, white and black pepper.
  • 3 gr. Hot paprika or cayenne pepper.
  • 3 gr. Mustard powder.
  • Salt.

Category: Main course


Directions for Cajun sauce:
Chop all the ingredients in a Magefesa Picaplus Mincer until getting a smooth homogeneous dust. Keep it well-closed in a can.
Directions for Seabass:

Mix Cajun condiments with a little bit of olive oil, marinate sea bass loins with it and leave it rest for 10 minutes. Chop green beans, carrots, leeks, courgettes and wild asparagus in julienne cut. Broccoli must be separated into small bunches.
Hot a couple of oil teaspoons in a Magefesa Vitalia saute pan, sauté vegetables beginning with green beans, carrots, broccoli and add asparagus later on, courgettes and leeks. Season it and move it away.  Add a little bit of butter to the same pot, heat it without browning and mark sea bass loins on both sides. Move it away. Prepare four sheets of aluminium, place a sea bass loin in each one and cover it with sautéed vegetables, dress it with some drops of virgin olive oil.
Form envelopes with the aluminium paper closing corners so that they rest hermetic. Bake it in a preheated oven at 185º C about 8 or10 min.