Teresa's Recipes
Chilean Sea Bass en Papillote
Indulge in the delicate flavors of Chilean Sea Bass en Papillote, a classic dish that elegantly showcases the art of steaming fish in parchment paper. The fish, kissed by aromatic fresh dill, zesty lemon, and vibrant cherry tomatoes, creates a symphony of flavors that tantalizes the taste buds. This method of cooking, known as en papillote, not only seals in moisture but also allows the ingredients to meld beautifully, resulting in a healthy, gourmet meal that transports you to the coastal shores of Chile with every bite. Perfect for a cozy dinner or an impressive feast, this dish embraces the essence of simplicity and freshness.
Ingredients
- 4 sheets, each about 12x16 inches Parchment paper
- 4 fillets (approximately 6 ounces each) Chilean sea bass fillets
- to taste Salt
- to taste Black pepper
- 1 cup, halved Cherry tomatoes
- 1/4 cup, chopped Fresh dill
- 1, thinly sliced Lemon
- 4 tablespoons Olive oil
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Calories: 350
- Fat: 20g
- Carbs: 8g
- Protein: 30g
- Sodium: 350mg
- Sugar: 2g
Instructions
- Preheat the oven to 400°F (200°C).
- Cut four sheets of parchment paper, each about 12x16 inches. Fold each sheet in half and then unfold it to create a crease.
- Place each sea bass fillet on one half of the parchment paper.
- Drizzle each fillet with 1 tablespoon of olive oil and season generously with salt and pepper.
- Top each fillet with a few lemon slices, a sprinkle of fresh dill, and a handful of cherry tomatoes.
- Fold the other half of the parchment over the fish, then crimp the edges tightly to seal the packet securely, ensuring no steam escapes.
- Arrange the packets on a baking sheet and bake for 15 minutes, or until the fish is opaque and flakes easily with a fork.
- Carefully open the packets (watch out for the steam) and serve immediately, spooning the juices over the fish along with the tomatoes and herbs.
Tips
- Feel free to add other vegetables like asparagus or zucchini for a colorful twist.
- For an extra layer of flavor, consider adding a splash of white wine or a dollop of Dijon mustard before sealing the packets.
- Serve with a side of quinoa or a fresh green salad to complement the meal.