As part of Breville’s “Road to the Recipe” series, we visited North End Grill in New York City to watch Chef Cardoz prepare these Black Sea Bass en Papiolotte.


  • 4 fillet of black bass, snapper or similar
  • 2 tablespoons softened butter
  • 1/2 cup carrot cut in julienne
  • 1/4 cup scallion cut into julienne
  • 4 large shitakes cut into thin strips
  • 1 spicy chili sliced thin ( Serrano, or finger hot)
  • 8 sprigs cilantro
  • 1 inch ginger cut into thin strips
  • 1 teaspoon toasted coriander seed ground semi fine
  • 1 teaspoon black pepper toasted and ground semi fine salt
  • 2 tablespoons peanut oil
  • 4 drops sesame seed oil


  1. Brush the fish with the softened butter on both sides.
    Season the fillet both sides with salt, pepper and spice.
  2. In a large bowl combine the carrot, scallion, ginger, sliced chilies, mushrooms, oil and a little salt. Mix well.
  3. Take 4 pieces of foil approximately 10 inches by 10 inches, place each piece of fish on each piece of foil.
  4. Divide the vegetables into 4 portions. Place one portion on top of each fish. Place cilantro on each piece.
  5. Form a pouch around the fish and seal each one tight.
    Place in a countertop oven set at 400 degrees and cook for 14-18 minutes.
  6. Open the pouch and serve each fillet in a bowl with the liquid from the pouch.