Recipes

Chilean Sea Bass in Parchment Paper

  • Servings: 2
  • Difficulty: Moderate
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 3 Tablespoons butter
  • 2/3 cup fennel bulb, cut in half lengthwise and sliced thinly across the fibers
  • 2/3 cup carrot, cut into julienne strips (about 2" x 1/8" x 1/8")
  • 1/2 cup celery, thinly sliced across the fiber
  • 2 Tablespoons thinly sliced green onions
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 Tablespoons chopped fresh tarragon leaves
  • 2 6 oz. pieces of Chilean sea bass (try to get the thicker slices as opposed to the tail section), well seasoned with salt and black pepper
  • 4 teaspoons lemon juice
  • 2 sheets of parchment paper (about 15" x 24")

Directions

1. In a small sauté pan, sauté the fennel, carrot, celery, and green onion in 2 Tablespoons of butter over low heat. Cook until softened, but not browned (about 10 minutes). Add salt, black pepper, and tarragon. Cook for 30 seconds and remove from pan. Let cool.

2. To make the papillotes, fold the paper in half so that the 15" side is at the crease. Using a pencil, outline half of a heart, with the center of the heart along the creased side. Try to make it as big as possible. Using scissors, cut along the lines. Unfold the parchment paper to reveal a heart.

3. Using half Tablespoon of butter per sheet of parchment, rub about 1/4 Tablespoon of butter on one side of the parchment along the crease. Only butter an area the size of the piece of fish. Place the seasoned fish on the butter and rub the remaining 1/4 Tablespoon of butter on top of the fish. Place half of the sautéed vegetable mixture on top of each piece of fish.

4. To form the pouch, fold the paper over. Starting at the top of the heart (not the pointed end), make a series of small folds, being sure to crease each one firmly so it stays closed. The secret is to be sure that each subsequent fold covers up the point that was formed on the previous fold. It will take about 20 or so folds to working your way around the fish. The last fold, at the point of the heart, is folded under so that it does not unravel.

5. Place the papillotes on a small baking sheet and bake in a 375 F oven for 15 minutes if the fillet is thin from the tail portion, or 20 minutes if it is a thicker fillet.

6. As the papillotes cook, they will puff up. Remove from oven and serve immediately on a plate, along with a pair of scissors so that your guests can cut off the top and eat from inside the papillote.
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