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Gulf Fish en Papillote

Photo: Randy Mayor; Styling: Cindy Barr
Yield 2 servings (serving size: 1 fillet and about 1 1/2 cups vegetable mixture)
En papillote is the French term for food baked in a parchment paper packet; it's a favorite way of preparing fish in New Orleans. This recipe easily doubles to serve four.

Ingredients

  • 1 cup matchstick-cut carrots
  • 1 cup vertically sliced red onion
  • 3/4 cup (2-inch) julienne-cut celery
  • 1/2 cup red bell pepper strips
  • 1 teaspoon chopped fresh chervil
  • 1 teaspoon chopped fresh tarragon
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • 2 (6-ounce) white sea bass fillets
  • 2 teaspoons butter, divided
  • 1/4 cup dry white wine, divided

Nutrition Information

  • calories 264
  • caloriesfromfat 26 %
  • fat 7.6 g
  • satfat 3.3 g
  • monofat 1.7 g
  • polyfat 1.6 g
  • protein 33.2 g
  • carbohydrate 15.4 g
  • fiber 3.8 g
  • cholesterol 80 mg
  • iron 1.2 mg
  • sodium 518 mg
  • calcium 77 mg

How to Make It

  1. Preheat oven to 350°.

  2. Combine first 6 ingredients, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl.

  3. Sprinkle fish evenly with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper. Cut 2 (15-inch) squares of parchment paper. Fold each square in half, and open each. Place half of vegetable mixture near each fold. Top each serving with 1 fillet, 1 teaspoon butter, and 2 tablespoons wine. Fold paper; seal the edges with narrow folds. Place packets on a jelly-roll pan. Bake at 350° for 18 minutes or until parchment is puffy. Place on plates, and cut open. Serve immediately.

Commander's Palace, New Orleans, Louisiana