Chilean Sea Bass en Papillote ( in parchment paper)
This recipe is simple, healthy, and delicious. While I chose to use Chilean Sea Bass, feel
free to use another fish like cod, just adjust the cooking times if it is a
thinner cut. For this recipe I added
some fresh summer vegetables: corn, carrots, zucchini, and red peppers. I added some lemon slices and fresh basil to
the top. Finish it with salt, pepper, a
drizzle of olive oil and some white wine.
This recipe will impress everyone at the table and the best part is its
easy with easy clean-up!
- 24 oz baby gold potatoes cut in half
- 1 red bell pepper julienned
- 1 ear corn with husk
- 1 carrot julienned
- 1 zucchini julienned
- olive oil for drizzle
- white wine just a splash or two
- pink himalayan sea salt to taste
- fresh ground pepper to taste
- 2 Tbs fresh basil sliced thin
- 1 lemon 4 thin slices
- 16 oz chilean sea bass cut into 2 8oz. potions
1. Throw the potatoes into a medium pot and cover with water by about 2 inches. Place on the stove over high heat and bring to a boil. Boil for about 7-10 minutes, or until they are for tender. Be sure not to overcook because they will be heated again with the fish. 2. Next, toss 1 husk of corn into the oven on bake 350 for about 20 minutes. You can leave the husk on while cooking and once it has cooled off cut the corn off the cob and set aside for later. 3. Preheat the oven to bake 400 degrees. 4. Cut two pieces of parchment paper into a square and fold each into a triangle, making a crease at the fold.
5. Open the parchment paper and place an 8oz portion of sea
bass above the crease and top with some potatoes, carrots, red pepper, and zucchini.6. Sprinkle with salt and pepper then top the fish with 2 lemon slices.7. Sprinkle on some basil, add a drizzle of olive oil, and a small splash of white wine. 8. Seal the packet tightly by folding and creasing the parchment paper all the way around, tucking in the end of the parchment paper under the packet.
9. Brush the finished packet with a bit of olive oil to make it crisp in the oven. 10. Bake for 20 minutes if it is a thick piece of fish and adjust accordingly if your fish is smaller. 11. Serve the packets on a plate and let guests cut the packet
open, be careful because there will be hot steam upon opening.