Flavorful Chilean Sea Bass En Papillote: A Dreamy Steamed Recipe

Cooking chilean sea bass en papillote brings a touch of culinary magic to your kitchen.

Delicate fish nestles within a parchment parcel, creating an aromatic steam bath that intensifies flavors.

Moisture locks in every subtle nuance of the tender seafood.

Herbs and seasonings dance around the delicate white flesh, promising a memorable dining experience.

Mediterranean chefs have long adored this technique for its simplicity and elegance.

Unwrapping the parchment reveals a fragrant burst of ocean-fresh goodness that feels like a personal culinary celebration.

Prepare to be amazed by this effortless yet sophisticated dish that turns an ordinary meal into an extraordinary feast.

Chilean Sea Bass En Papillote: A Tasty Meal

• Customize Your Dish: Easily adapt the recipe with different herbs, vegetables, or wine varieties to match your taste preferences and what's in your kitchen.
• Healthy Cooking Method: Steam-bake the fish in parchment, preserving nutrients, moisture, and delicate flavors without adding extra fat or oils.
• Minimal Cleanup Magic: Single-use parchment packets mean less dishwashing, with all ingredients cooking together and clean-up becoming a breeze.
• Impress Dinner Guests: Dramatically serve individual packets at the table, creating a fun, interactive dining experience that looks professionally prepared.

Ingredients Needed to Cook Chilean Sea Bass

• Chilean Sea Bass: A delicate white fish known for its buttery texture and mild flavor.

• Lemon, Dill Sprigs: Bright, fresh herbs that add zesty and aromatic notes to the fish.
• Artichoke Hearts, Tomatoes, Onion: Colorful vegetables that provide additional flavor and moisture to the dish.

• Salt, Pepper: Classic seasonings that enhance the natural taste of the sea bass.
• Dry White Wine, Olives: Ingredients that contribute depth and complexity to the overall flavor profile.
• Parchment Paper: A cooking technique that helps steam the fish and lock in moisture while creating a tender result.

How to Prepare Chilean Sea Bass En Papillote

Step 1: Warm Up The Cooking Space

Crank the oven dial to 400 degrees Fahrenheit, getting your kitchen ready for a delicious seafood adventure.

Step 2: Create Seafood Parcels

Grab two large parchment paper sheets and place them on a baking sheet.

• Lemon slices
• Artichoke hearts
• Kalamata olives
• Cherry tomatoes
• Thinly sliced red onion
• Fresh dill sprigs

Splash a generous amount of dry white wine over each filet to infuse extra flavor.

Step 3: Wrap And Seal The Treasure

Gently fold the parchment paper over the fish, creating a tightly sealed packet. Crimp and fold the edges to ensure no steam escapes.

The goal is a beautiful, self-contained cooking envelope.

Step 4: Bake To Perfection

Slide the baking sheet into the hot oven.

Let the fish cook for 20 to 25 minutes until the filets become wonderfully flaky. Thicker cuts might need a few extra minutes.

Step 5: Serve With Caution

When removing from the oven, be mindful of the hot steam inside the parchment packets. Open carefully to release the aromatic seafood surprise.

Tips to Perfect Chilean Sea Bass in a Bag

• Opt for fresh, high-quality sea bass to ensure the most delicate and rich flavor in your dish.
• Choose a crisp, dry white wine like Sauvignon Blanc or Pinot Grigio to enhance the seafood's natural taste.
• Seal parchment packets tightly by creating small, overlapping folds to prevent steam from escaping during cooking.
• Check fish doneness by gently pressing the thickest part – it should flake easily and appear opaque white when fully cooked.
• Serve immediately after opening the packets to enjoy the aromatic steam and preserve the fish's delicate texture.

Variations to Change Up Chilean Sea Bass Dish

• Mediterranean Herb Sea Bass: Replace dill with fresh rosemary and thyme, add kalamata olives and roasted red peppers for an intense Mediterranean flavor profile.
• Spicy Citrus Version: Swap lemon with orange slices, add red pepper flakes, and include fresh cilantro for a zesty, warm kick.
• Low-Carb Seafood Option: Use salmon instead of sea bass, reduce wine to 1 tbsp, add capers and extra virgin olive oil for enhanced richness.
• Paleo-Friendly Adaptation: Eliminate onions, use wild-caught sea bass, incorporate sliced fennel, and substitute white wine with homemade fish stock for a cleaner protein-focused meal.

Pairing Ideas to Serve With Chilean Sea Bass

• Choose a crisp, light Sauvignon Blanc or Pinot Grigio that complements the delicate sea bass and bright Mediterranean flavors, cutting through the richness with refreshing acidity.
• Create a simple quinoa or couscous salad with fresh dill, lemon zest, and parsley to mirror the herbs in the fish packet, providing a complementary textural contrast.
• Start with a small plate of marinated olives, feta cheese, and roasted red pepper bruschetta to echo the artichoke and olive notes in the main dish, building anticipation for the sea bass.

Storage Instructions for Chilean Sea Bass

• Refrigerate: Store leftover sea bass in an airtight container for up to 2 days. Wrap fish carefully to prevent moisture loss and maintain texture.
• Freeze: Place cooled fish in freezer-safe containers or heavy-duty freezer bags. Consume within 1 month for best quality and flavor preservation.
• Reheat Oven: Preheat oven to 275°F. Wrap fish in aluminum foil with a splash of white wine to prevent drying. Warm for 10-12 minutes until heated through.
• Microwave Caution: Reheat gently at 50% power in 30-second intervals. Check temperature to avoid overcooking delicate fish, which can become tough and rubbery.

FAQs

• What type of fish works best for en papillote cooking?

Chilean sea bass is ideal, but you can substitute with other delicate white fish like cod, halibut, or tilapia that cook quickly and stay moist.

• Do I need special skills to create the parchment paper packet?

No, it’s simple! Just fold the edges tightly to create a sealed packet that traps steam and keeps the fish tender during cooking.

• Can I prepare these packets in advance?

Yes, you can assemble the fish packets earlier in the day and refrigerate them, then bake just before serving. Just add a few extra minutes to the cooking time if they’re cold from the refrigerator.

Chilean Sea Bass In A Bag (En Papillote) Recipe

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• Total Time: 40 minutes
• Yield: 2 1x

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Description

Sea bass en papillote showcases delicate flavors through French cooking techniques. Elegant parchment parcels seal in moisture, creating a succulent dish packed with Mediterranean herbs and lemon zest for a memorable dining experience.

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Ingredients

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• 2 filets (6 oz. / 170 g) Chilean Sea Bass
• 1/4 cup (60 ml) dry white wine
• 1/2 yellow onion, thinly sliced
• 1 cup (150 g) artichoke hearts, quartered
• 1/2 cup (100 g) cherry tomatoes, whole
• 2 tablespoons (30 ml) kalmata olives, chopped
• 1/2 lemon, thinly sliced
• 1/4 cup (15 g) fresh dill sprigs
• salt and pepper, to taste
• 2 large sheets of parchment paper

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Instructions

1. Prepare the oven environment by heating to 400°F, ensuring a consistent temperature for optimal cooking.
2. Create individual cooking pouches using parchment paper sheets placed on a baking tray, positioning each sea bass filet centrally with precision.
3. Season the filets with salt and pepper, then artfully distribute lemon slices, artichoke hearts, olives, tomatoes, onion, and dill sprigs across the surface of each piece of fish.
4. Enhance the flavor profile by delicately streaming dry white wine over each filet, allowing the liquid to infuse the ingredients.
5. Expertly fold the parchment paper, creating sealed packets that will trap moisture and intensify the cooking process, ensuring no steam can escape during baking.
6. Transfer the baking sheet with sealed pouches into the preheated oven, allowing the fish to cook for approximately 20-25 minutes until the flesh becomes tender and flakes easily.
7. Exercise caution when opening the parchment packets, as trapped steam will release quickly and can cause potential burns.
8. Serve immediately to preserve the delicate texture and vibrant flavors of the Chilean sea bass.

Notes

• Seal the parchment packets tightly to trap moisture and infuse flavors deeply into the delicate sea bass.
• Use fresh, high-quality white wine to enhance the subtle flavors of the fish and create a light, aromatic steam.
• Adjust cooking time based on the thickness of the filet, ensuring the fish remains tender and flaky without overcooking.
• For gluten-free or low-carb diets, skip any additional sides and focus on the protein-rich sea bass with its vibrant Mediterranean-inspired vegetable medley.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner
• Method: Baking
• Cuisine: Chilean

Nutrition

• Serving Size: 2
• Calories: 275 kcal
• Sugar: 3 g
• Sodium: 350 mg
• Fat: 14 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 8 g
• Fiber: 3 g
• Protein: 30 g
• Cholesterol: 70 mg