Sea bass fillets en papillote with cherry tomatoes, capers, and Taggiasca olives. A simple and quick recipe for a delicious and juicy main course.
Place the sea bass fillet on a sheet of parchment paper.
Add the halved cherry tomatoes, capers, and Taggiasca olives.
Season everything with a drizzle of oil, a pinch of salt, and oregano.
Close the parchment paper to form a parcel.
Cook in an air fryer at 180 degrees for 20 minutes.
Parchment paper
Air fryer
Italia, Lazio
| Energy (kcal) | 62.46 |
| Carbohydrates (g) | 3.3 |
| of which Sugars (g) | 3.3 |
| Fat (g) | 3.8 |
| of which Saturates (g) | 0.63 |
| Protein (g) | 3.41 |
| Fiber (g) | 0.96 |
| Sale (g) | 0.22 |
