Chilean Sea Bass En Papillote
En Papillote (French: "in parchment"), or "al cartoccio" in Italian, is a method of cooking in which the food is put into a folded pouch or parcel and then baked. The parcel is typically made from folded parchment paper, but other material such as a paper bag or aluminium foil may be used. The parcel holds in moisture to steam the food.
The moisture may be from the food itself or from an added moisture source like water, wine, or stock.
En Papillote is perhaps most often used to cook fish and also poultry. Choice of herbs, seasonings and spices depend on the particular recipe being prepared.
The pouch should be sealed with careful folding. (source wikipedia)
Chilean Sea Bass could possibly be my new favorite fish and cooking En Popillote my favorite method!!
This fish is clean, bright white, succulent and delicious! Cooking anything En Popillote is the fastest and easiest clean up ever!
As always, start with fabulous fresh ingredients (remember fresh fish is NOT fishy). This creation started with a beautiful filet of Chilean sea bass, the best olive oil, fresh organic lemons and amazing sweet cherry tomatoes that burst with flavor!
Here's the layering process:
Square of parchment paper, drizzle of olive oil
and 1/2-inch thick slices of lemon
Gorgeous Chillean Sea Bass, Lemon flaked sea salt, Fresh ground pepper and garden fresh Thyme
Lightly sauteed cherry tomatoes
Garlic and flash fried Capers
photo source Google
Beautiful packages ready for the oven!
Chilean Sea Bass En Papillote
The Chef In My Head, Serves 2
3 tablespoons extra-virgin olive oil
2-8oz filletsChilean Sea Bass with skin
3/4 teaspoon lemon flake sea salt
1/4 teaspoon freshly ground black pepper
8 thin lemon slices (less than 3/4 inch thick; from 1 large lemon)
8 sprigs fresh thyme
2 garlic cloves, very thinly sliced
12 cherry or grape tomatoes, halved
1 1/2 tablespoons drained bottled capers
Put oven rack in middle position and preheat oven to 400°F. Cut a square of parchment paper, then drizzle with 1 tablespoon olive oil.
Drizzle 1 tablespoon of olive oil on parchment, place lemon slices on olive oil. Pat fish dry and sprinkle both sides with salt and pepper. Arrange fillets, skin sides down on top of lemon slices. Arrange thyme sprigs on top of each fillet.
Heat remaining olive oil in a heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, stirring occasionally, until pale golden, about 30 seconds. Add tomatoes and a pinch of salt and sauté, stirring occasionally, until tomatoes are softened, about 1 minute.
Spoon hot tomato mixture over fish
Add 1 tsp olive oil to pan, increase heat to high. Add capers to pan and flash fry. You are looking for a quick crisp on capers. Spoon capers over tomato mixture.
Fold parchment paper over, tenting it slightly over fish, and crimp edges together tightly to seal.
Bake until fish is just cooked through, 12 to 15 minutes (depending on thickness of fish); check by removing from oven and carefully lifting up a corner of top sheet of parchment, pulling up sides of bottom sheet to keep liquid from running out. If fish is not cooked through, reseal and continue to bake, checking every 3 minutes.
Transfer fillets with lemon slices to plates using a spatula (be careful not to tear parchment underneath) and spoon tomatoes and juices over top. Serve immediately, discarding thyme before eating.
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