SEA BASS EN PAPILLOTE
About the Recipe
I only liked my fish grilled, pan-seared or baked until this recipe instigated an about face. En papillote is now my current go-to fish preparation and this sea bass is top of the list. In French En papilotte means "in paper" and in culinary speak it means steaming food in a paper wrapper--in general along with veggies and flavorful aromatics. Kitchen parchment is usually used but aluminum foil also works.
This particular recipe pairs well with brown jasmine rice which brilliantly sops up the fragrant juices that issue forth when the packet is unwrapped.
Feel free to experiment. You can add garlic, soy, a few drops of dark sesame oil, lemongrass, chili paste and/or whatever strikes your fancy.
I've also included an Italianesque variation just to show you how the recipe can be modified to suit your taste and what you happen to have in the fridge. It is delicious too.
Sea Bass en Papillote
Serves 4 (though recipe can be scaled up or down)
Ingredients
MIX TOGETHER:
1/2 cup mild olive oil
juice and finely grated zest from 1 organic lemon or lime
1/4 cup dry white wine
large pinch red pepper flakes
grated ginger micro plane--1 tablespoon grated fresn ginger--or more to taste
salt and pepper as needed
4 medium carrots peeled and shaved (use a vegetable peeler for the shaving)
1 large leek--white part only--well washed and cut crosswise as thinly as possible (6 thinly sliced scallions can be substituted)
1 small fennel, sliced as thinly as possible
4 sea bass filets with skin---7 or 8 ounces each, well seasoned with salt and pepper
METHOD
- Use parchment or foil sheets approximately 12"x16"
Preheat oven to 375F. Fold parchment sheets or foil pieces in half, place 1/4 of the veggie mix on one side of the fold. Place a filet on top. Double fold the edges. Seal with paper clips or staples (not necessary if using foil). Place on a baking sheet.
Bake for 18 minutes (if in doubt an instant read thermometer should read 135F-140F
BE SURE TO REMOVE STAPLES OR PAPERCLIPS BEFORE SERVING. Place one package on each of 4 plates and serve right away. Packages are opened at table by each diner.
NOTE: The packages can be made earlier in the day and refrigerated until ready to bake.
Italian Variation
Serves 4
Ingredients
MIX TOGETHER:
1/4 cup sliced sundried tomatoes
2 tablespoons oil from the tomatoes
3 tablespoons olive oil
Zest of 1 lemon plus juice of half the lemon
1 small fennel, thinly sliced
2 cups cherry tomatoes, halved
2 garlic cloves, minced
1 large shallot, thinly sliced
Large pinches of hot pepper flakes, dried thyme, rosemary, celery seed
Salt and pepper as needed
4 sea bass filets with skin---7 or 8 ounces each, well seasoned with salt and pepper
METHOD
Preheat oven to 375F. Fold parchment sheets or foil pieces in half, place 1/4 of the veggie mix on one side of the fold. Place a filet on top. Double fold the edges. Seal with paper clips or staples (not necessary if using foil). Place on a baking sheet.
Bake for 18 minutes (if in doubt an instant read thermometer should read 135F-140F
BE SURE TO REMOVE STAPLES OR PAPERCLIPS BEFORE SERVING. Place one package on each of 4 plates and serve right away. Packages are opened at table by each diner.
NOTE: The packages can be made earlier in the day and refrigerated until ready to bake.