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Striped Bass en Papillote

Oxmoor House JANUARY 2005

  • Yield: 4 servings (serving size: 1 packet)
  • Cook time:10 Minutes
  • Prep time:20 Minutes


  • 1/2 cup diced yellow tomato
  • 1/4 cup zucchini strips
  • 1/4 cup sliced red onion
  • 1/4 cup red bell pepper strips
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons chopped fresh oregano
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • 4 (6-ounce) striped bass fillets
  • 2 tablespoons crumbled feta cheese
  • 4 teaspoons fresh lemon juice


Preheat oven to 500°.

Combine first 7 ingredients, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a small bowl. Toss gently.

Cut 4 (24-inch) lengths of parchment paper. Fold each in half; open each. Place 1 fillet near fold on each. Sprinkle fillets with 1/4 teaspoon salt and 1/8 teaspoon pepper. Top each evenly with vegetable mixture, feta cheese, and lemon juice.

Fold paper; seal edges with narrow folds. Place packets on baking sheets. Bake at 500° for 10 minutes or until puffed and lightly browned. Place on plates; cut open. Serve immediately.

Note: You may use aluminum foil in place of parchment paper.

Nutritional Information

Amount per serving
  • Calories: 217
  • Fat: 8.4g
  • Saturated fat: 2.0g
  • Protein: 31.3g
  • Carbohydrate: 2.4g
  • Cholesterol: 140mg
  • Iron: 1.7mg
  • Sodium: 468mg
  • Calories from fat: 35%
  • Fiber: 0.5g
  • Calcium: 59mg

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Striped Bass en Papillote recipe