Fish in Parchment Paper

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Fish in Parchment Paper

You can enjoy your favorite white fish in parchment paper.  The fish steams and gathers all of the flavors.  This is not only a healthy and lovely dish but everyone gets excited to get their own package to open and enjoy.

Ingredients

  • 3 tablespoons unsalted butter, divided
  • 1 fennel bulb, cut in half lengthwise and thinly sliced
  • 1 medium carrot, cut into julienne strips
  • 1 celery stalk, thinly sliced
  • 2 green scallions, sliced
  • 1/2 teaspoon sea salt, plus more
  • 1/4 teaspoon ground black pepper, plus more
  • 1 1/2 teaspoon dried tarragon
  • 2 (6 ounce) pieces of Chilean sea bass
  • 2 lemons, juiced

Directions

  1. Preheat oven to 375 degrees. Prepare a baking sheet lined with foil or parchments for easy cleanup!

  2. In a sauté pan over low heat add 1 tablespoon of butter then the fennel, carrot, celery, and scallions for about 7-8 minutes or until softened. Stir in salt,  pepper, and tarragon. Cook for an additional 30 seconds then remove from heat and spoon into a bowl.

  3. To create your parchment packet (papillotes) tear a good size piece about 3 times as big of the fish. Fold the paper in half to create a crease then open and lay flat. Add about 1 teaspoon of butter to the center of the paper on the crease then place a piece of your seasoned sea bass on the butter. Top with 1/2 of the vegetable mixture and a slice of lemon. Take each end of the paper the length way of the fish and press together. Make small and firm folds to seal the paper while folding in the sides at the same time and you will create a moon shape package.

  4. Bake for 15 minutes if the fish is thin and 20 if you have a thicker piece of sea bass.

  5. Place each packet on your plate and open to enjoy the steam and wonderful flavors! Eat right out of the papillotes!

     Cindy’s Tip!: About fennel - Fennel grows in the autumn and winter.  Look for full and compact bulbs that are white and green (no brown spots).

    To clean the fennel start by removing the stems and slice along the sides.  Remove the outer leaves and springs (save for stock, tea, etc).  Soak in a bowl of water and use your hands to get any sand or grit.  Then slice or chop depending on your recipe.

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