Papillote of Striped Bass with Herbs and Quick Aioli

Name: Papillote of Striped Bass with Herbs and Quick Aioli
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps chopped fresh dill fronds; 2 egg yolks; 2 Tbsps chopped flat-leaf parsley; 2 cloves garlic, peeled and minced; 1 teaspoons granulated sugar; 1 medium Idaho baker potato, washed and dried; 2 limes, juiced; 4 servings Kosher salt and freshly ground black pepper; 1 lemon, cut into thin slices and pits discarded; 118 milliliters extra-virgin olive oil; 8 Tbsps extra-virgin olive oil; 907 grams striped bass, pin bones removed, skin-on

Papillote of Striped Bass with Herbs and Quick Aioli might be just the main course you are searching for. This recipe covers 30% of your daily requirements of vitamins and minerals. One portion of this dish contains around 43g of protein, 63g of fat, and a total of 794 calories. This recipe serves 4. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes. If you have granulated sugar, kosher salt and pepper, flat-leaf parsley, and a few other ingredients on hand, you can make it. To use up the egg yolks you could follow this main course with the Apricot Crumbles as a dessert.

Instructions

Watch how to make this recipe.

Arrange 2 shelves in the oven at a fair distance from each other. The foil-enveloped fish will need some room to puff and expand as it cooks. Better to rearrange the oven racks while the oven is not yet hot. Preheat the oven to 400 degrees F.

Ingredients you will need

Fish

Equipment you will use

Aluminum Foil

Oven

Bake the potato until tender, about 45 minutes to 1 hour.

Ingredients you will need

Potato

Equipment you will use

Oven

Spread about a 2-foot sheet of foil on a flat surface with 1/2 of it hanging off the counter in front of you.

Ingredients you will need

Spread

Equipment you will use

Aluminum Foil

Put the fish, skin side down, horizontally, onto the foil near the end of the counter leaving about 1 1/2-inches of foil on both sides. Season the flesh side of the fish with salt and pepper, to taste, and sprinkle with some dill, parsley and a few lemon slices.

Ingredients you will need

Salt And Pepper

Parsley

Lemon

Dill

Fish

Equipment you will use

Aluminum Foil

Drizzle about 2 tablespoons oil on top of the fish. Fold the foil back over the fish and fold in the sides of the foil twice. Leaving some air in the package, roll the top of the foil down twice gathering the top to make a window , leaving about 6 to 8 inches between the fish and the top. It should look like a small package, with all the sides sealed. There should be enough room left around the fish to allow for the steam to build up as it cooks, creating an inflated envelope around the fish. Repeat with remaining 3 pieces of fish.

Ingredients you will need

Fish

Roll

Cooking Oil

Equipment you will use

Aluminum Foil

Put the garlic cloves in the bowl of a food processor and pulse until the garlic is finely chopped.

Ingredients you will need

Garlic

Equipment you will use

Food Processor

Bowl

Add the egg yolks and pulse to blend. When the potato is completely cooked and still warm, put it on a flat surface and split it open lengthwise. Use a tablespoon to scoop out the flesh, totaling about 3 to 4 tablespoons, and add it to the processor. Pulse to combine. With the processor running, slowly add the 1/2 cup of olive oil, through the opening at the top, in a steady stream.

Ingredients you will need

Egg Yolk

Olive Oil

Potato

Add the sugar and the lime juice and pulse to incorporate. Season, to taste, with salt and pepper.

Ingredients you will need

Salt And Pepper

Lime Juice

Sugar

Using 2 baking sheets, put 2 of the foil envelopes on each sheet and add a little water to the bottom of the sheet pan. This water will create additional steam in the oven as the fish cooks.

Ingredients you will need

Water