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.
Ingredients
Scale
- 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
Instructions
- Prepare the oven environment by heating to 400°F, ensuring a consistent temperature for optimal cooking.
- Create individual cooking pouches using parchment paper sheets placed on a baking tray, positioning each sea bass filet centrally with precision.
- 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.
- Enhance the flavor profile by delicately streaming dry white wine over each filet, allowing the liquid to infuse the ingredients.
- Expertly fold the parchment paper, creating sealed packets that will trap moisture and intensify the cooking process, ensuring no steam can escape during baking.
- 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.
- Exercise caution when opening the parchment packets, as trapped steam will release quickly and can cause potential burns.
- 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