Recipes

CHILEAN SEA BASS IN A BAG (EN PAPILLOTE)

This Chilean Sea Bass is lightly steamed in its own juices with white wine and aromatics. This is a notable recipe to serve visitors given that everyone can get their personal little parchment packet. Cutting the baggage open tableside makes for an impressive presentation, filling the room with steam and aromatics. In these packets, I’ve brought artichokes, tomatoes, onions, olives, lemons, and dill. The flavors are fresh, complementing the white, flaky fish.

While doing a piece of studies about Chilean Sea Bass, I located that ‘Chilean Sea Bass’ is the marketplace name for Patagonian Toothfish. Apparently Patagonian Toothfish turned into not an attractive call, so a name turned into invented that could attraction to the American marketplace. It turned into permitted by way of the FDA in 1994.

Although the meat is delicious, the Chilean Sea Bass isn’t always an attractive fish. He looks quite prehistoric with a toothy underbite. Maybe Patagonian Toothfish is greater fitting after all.

CHILEAN SEA BASS IN A BAG (EN PAPILLOTE)
CHILEAN SEA BASS IN A BAG (EN PAPILLOTE)

This is this type of versatile recipe. You can use any vegetable that cooks within 15 mins. Vegetables that take longer (for instance, potatoes) will want to be cooked in advance or cut into small portions.

Try those versions:

Dill and Summer Squash
Shitake Mushroom with Soy Sauce
Baby Kale and Rosemary
Tomatoes and Capers
Citrus and Thyme

Since the fish is tucked away in its personal little sauna, you couldn’t test it for doneness without letting the steam break out. That might be the best problematic part of this recipe. Thicker filets will want overtime, however, I generally insert a virtual thermometer into one of the filets at about 20 minutes. Just make certain the inner temperature reaches one hundred forty-five degrees Fahrenheit or the flesh flakes without problems with a fork.

INGREDIENTS

  • 2 filets of Chilean Sea Bass (about 6 oz. each)
  • ½ lemon, thinly sliced
  • 1 cup artichoke hearts, quartered
  • 2 tbsp kalamata 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
  • 2 large sheets of parchment paper

INSTRUCTIONS

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. 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.
  • 4. 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).
  • 5.Note: Be careful of any escaping steam when opening the bags.
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