Chilean Sea Bass In Papillote Recipes

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SEA BASS IN PAPILLOTE



Sea Bass in Papillote image

Categories     Citrus     Fish     Garlic     Herb     Tomato     Bake     Sauté     Quick & Easy     Dinner     Bass     Gourmet     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 9

3 tablespoons extra-virgin olive oil
4 (6-ounce) fillets black sea bass or striped bass (1/2 to 1 1/4 inches thick) with skin
3/4 teaspoon salt
1/4 teaspoon black pepper
8 thin lemon slices (less than 3/4 inch thick; from 1 large lemon)
8 sprigs fresh thyme
2 garlic cloves, very thinly sliced
12 cherry or grape tomatoes, halved
1 1/2 tablespoons drained bottled capers

Steps:

  • Put oven rack in middle position and preheat oven to 400°F. Line a large baking sheet with foil, then drizzle with 1 tablespoon oil.
  • Pat fish dry and sprinkle both sides with salt and pepper. Arrange fillets, skin sides down, in 1 layer in center of foil on baking sheet and slide 2 lemon slices under each fillet. Arrange 2 thyme sprigs on top of each fillet.
  • Heat remaining 2 tablespoons oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, stirring occasionally, until pale golden, about 30 seconds. Add tomatoes and a pinch of salt and sauté, stirring occasionally, until tomatoes are softened, about 1 minute. Stir in capers.
  • Spoon hot tomato mixture over fish, then cover with another sheet of foil, tenting it slightly over fish, and crimp edges together tightly to seal.
  • Bake until fish is just cooked through, 12 to 15 minutes (depending on thickness of fish); check by removing from oven and carefully lifting up a corner of top sheet of foil, pulling up sides of bottom sheet to keep liquid from running out. If fish is not cooked through, reseal foil and continue to bake, checking every 3 minutes.
  • Transfer fillets with lemon slices to plates using a spatula (be careful not to tear foil underneath) and spoon tomatoes and juices over top. Serve immediately, discarding thyme before eating.

WILD STRIPED BASS EN PAPILLOTE



Wild Striped Bass en Papillote image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 15

6 teaspoons unsalted butter, softened
1/2 pound Swiss chard, cleaned and roughly chopped
2 cups sliced zucchini
2 cups sliced asparagus
1/2 cup corn kernels
12 button mushrooms, cleaned and quartered
4 (7-ounce) skinless fillets of wild striped bass
Kosher salt
Freshly ground black pepper
1/2 cup chopped parsley leaves
1/4 cup chopped tarragon leaves
2 medium shallots, very finely chopped
1 garlic clove, very finely chopped
1/4 cup dry white wine
Lemon wedges, to serve

Steps:

  • Preheat the oven to 350 degrees F.
  • Fold 4 large square sheets of parchment paper in half. Starting at the fold, cut out a large half heart shape. Open the paper flat on a surface with the point of the heart towards you. Butter the centers of each heart lightly with a teaspoon of the butter.
  • Divide the Swiss chard into 4 portions. Place a pile onto each heart, centering it on 1 side of the heart, towards the crease. Top each with 1/4 of the zucchini, asparagus, corn, and mushrooms. Season the fish well with salt and pepper and place a fillet on top of each pile of vegetables. Place 1 teaspoon of butter on each fillet and sprinkle each with some of the parsley, tarragon, shallots, and garlic. Drizzle a little white wine over each.
  • Fold the paper over to cover the fish. Starting at the top of the heart, tightly fold over the edges, overlapping each time, all the way to the point, until it is sealed. Tuck under the last fold to keep it closed. Butter the tops of the packets with the remaining butter. Place the packages onto a baking sheet and put them into the oven for 15 minutes.
  • To serve, put the papillotes onto plates and unfold them at the table. (Be careful of the hot steam.) Serve with lemon wedges.

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