This is a great go to fish recipe. I think it needs a bit more seasoning. Otherwise its healthy, easy, fast and delicious. Sea bass works wonderfully in this style of preparation. Delicious! Ive made this many times and it works every time. You can change up the veggies for different flavour but the bok choy and celery stay nice and crunchy.
Gulf Fish en Papillote
Photo: Randy Mayor; Styling: Cindy Barr
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Amount per serving
- Calories: 264
- Calories from fat: 26%
- Fat: 7.6g
- Saturated fat: 3.3g
- Monounsaturated fat: 1.7g
- Polyunsaturated fat: 1.6g
- Protein: 33.2g
- Carbohydrate: 15.4g
- Fiber: 3.8g
- Cholesterol: 80mg
- Iron: 1.2mg
- Sodium: 518mg
- Calcium: 77mg
- 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
- Preheat oven to 350°.
- Combine first 6 ingredients, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl.
- 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.
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