Chilean Sea Bass In A Bag (En Papillote)
This Chilean Sea Bass en papillote is steamed with dry white wine, lemons, herbs, and vegetables. It's a simple, but incredibly healthy dish.
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Servings: 2 people
Ingredients
- 2 filets Chilean Sea Bass (about 6 oz. each)
- ½ lemon, thinly sliced
- 1 cup artichoke hearts, quartered
- 2 tbsp kalmata olives, chopped
- ½ cup cherry tomatoes, whole
- ½ yellow onion, thinly sliced
- ¼ cup fresh dill sprigs
- ¼ cup dry white wine
- salt and pepper, to taste
Other:
- 2 large sheets of parchment paper
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Place the two large sheets of parchment paper onto a baking sheet. Place a filet onto the center of each piece of parchment paper and season with salt and pepper. Then, top each filet with half of the lemon slices, artichoke hearts, olives, tomatoes, onion, and dill sprigs. Drizzle 2 tbsp of dry white wine over each filet.
- Fold the paper over the fish and fold the edges to seal (for the perfect parchment packet, follow the infographic above). Once sealed fully, place the baking sheet into the oven and cook for about 20 to 25 minutes until the fish is flaky (thicker filets may need additional time).
- Note: Be careful of any escaping steam when opening the bags.
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