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Home/Recipes/Chilean Sea Bass en Papillote

Chilean Sea Bass en Papillote

Serves 4
Time 35 min
En papillote is French for cooking "in a paper pouch" and is a perfect quick-and-easy technique for a healthful weeknight meal: simply layer vegetables and fish on parchment paper, seal tightly and bake. These individual pouches can be made several hours in advance and refrigerated until ready to cook. Serve with a side of rice or quinoa.
Special Diets:
Dairy-Free
Gluten-Free
High-Fiber
Ingredients
  • 1/2 bunch asparagus, cut into 3-inch pieces
  • 2 pounds bell peppers (red, yellow or orange), cut into thin strips
  • 4 tablespoons extra-virgin olive oil
  • 1/4 teaspoon fine sea salt, or to taste
  • 4 (4.0-ounce) fillets of whitefish (Chilean sea bass, cod, halibut or pollack)
  • 4 sprigs fresh herbs, such as thyme, basil, tarragon or cilantro
  • 1 small shallot, finely chopped
  • 1 lemon, thinly sliced
  • 4 tablespoons dry white wine
  • 1/8 teaspoon ground black pepper
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Method

Preheat the oven to 400°F.

Cut parchment paper into four 14-inch squares. 

Fold each piece of paper in half to form a crease down the middle like a book. 

Place 1/4 of the asparagus on half the square, arranging it just to the right of the crease. 

Top asparagus with 1/4 of the peppers; then drizzle with olive oil and sprinkle with salt and pepper. 

Arrange one fillet on top of the pile of vegetables and then season fillets with salt and pepper. 

Drizzle white wine over fillet. 

Top fillet with an herb sprig, some of the chopped shallots, and 1 to 2 slices of lemon. 

Fold over paper to completely cover ingredients.

To seal the pouch, begin at one end of the folded corner, and crimp/fold along the outer edges until all open sides are secure. 

Repeat procedure with the remaining three squares and ingredients.

Transfer pouches to a baking sheet, and bake until the fish is cooked through, about 20 minutes. Set aside to let cool for 3 to 4 minutes. 

To plate: Place sealed pouch on an individual plate. Use scissors to carefully snip an opening on the top, peel back paper and enjoy.

Nutritional Info:
Per serving: 380 calories (190 from fat), 22g total fat, 3g saturated fat, 70mg cholesterol, 360mg sodium, 17g carbohydrates (6g dietary fiber, 10g sugar), 26g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
  • 1/2 bunch asparagus, cut into 3-inch pieces
  • 2 pounds bell peppers (red, yellow or orange), cut into thin strips
  • 4 tablespoons extra-virgin olive oil
  • 1/4 teaspoon fine sea salt, or to taste
  • 4 (4.0-ounce) fillets of whitefish (Chilean sea bass, cod, halibut or pollack)
  • 4 sprigs fresh herbs, such as thyme, basil, tarragon or cilantro
  • 1 small shallot, finely chopped
  • 1 lemon, thinly sliced
  • 4 tablespoons dry white wine
  • 1/8 teaspoon ground black pepper
Shop with Prime

Exclusively for Prime members in select ZIP codes.