Seabass and Clams en Papillote, Salsa Verde

This is a perfect seafood centrepiece that really is so simple to make. Using steam to slowly coook the seabass and clams to create a wonderful sauce that is packed with wine, lemon and the cooking juices from the clams.

Ingredients

Method

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Step 1

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For

4

M

I

For the seabass:

2

pieces

Sea bass, whole, gutted and scaled

500

g

Clams

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Notes

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