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; 108 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 requires approximately 1 hour and 20 minutes from start to finish. This recipe serves 4. This main course has 603 calories, 43g of protein, and 41g of fat per serving. Head to the store and pick up striped bass, egg yolks, flat-leaf parsley, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. Papillote of Striped Bass with Herbs and Quick Aioli, Striped Bass en Papillote, and Wild Striped Bass en Papillote are very similar to this recipe.

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

Fish

Equipment you will use

Baking Sheet

Aluminum Foil

Oven

Frying Pan

Put the baking sheets on 2 shelves of the oven and bake, undisturbed, until the envelopes begin to puff, about 12 to 15 minutes.

Equipment you will use

Baking Sheet

Oven

Remove from the oven and immediately transfer to 4 dinner plates. To serve, break open the foil and drizzle with the aioli.

Ingredients you will need

Aioli

Equipment you will use

Aluminum Foil

Oven

Equipment

Ingredients

Servings:

2Tbsps

chopped fresh dill fronds 2

egg yolks 2Tbsps

chopped flat-leaf parsley 2cloves

garlic, peeled and minced 1teaspoons

granulated sugar 1medium

Idaho baker potato, washed and dried 2

limes, juiced 4servings

Kosher salt and freshly ground black pepper 1

lemon, cut into thin slices and pits discarded 108milliliters

extra-virgin olive oil 8Tbsps

extra-virgin olive oil 907grams

striped bass, pin bones removed, skin-on

Recommended wine: Pinot Noir, Pinot Grigio, Gruener Veltliner

Striped Bass works really well with Pinot Noir, Pinot Grigio, and Gruener Veltliner. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Perrier-Jouet Grand Brut. It has 4.3 out of 5 stars and a bottle costs about 57 dollars.

Perrier-Jouet Grand Brut

The striking freshness and vivacity of the floral and fruity fragrances (yellow fruits and fresh fruits) take root, before giving way to subtle notes of vanilla and butter, lending the wine a fruity and consistent character. The notes of cherry plum, lemon and bergamot orange emerge first, then make way for the flowers of fruit trees, such as lime and honeysuckle. These are followed by notes of butter, madeleine cakes and vanilla sugar. Lingering notes of grapefruit, white peaches, green pears, apple trees and green hazelnuts round off the taste.