Sea Bass in Papillote

Name: Sea Bass in Papillote
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 2 Tbsps drained bottled capers; 8 sprigs fresh thyme; 2 garlic cloves, very thinly sliced; 12 cherry or grape tomatoes, halved; 8 larges thin lemon slices (less than 3/4 inch thick; from 1 large lemon); 3 Tbsps extra-virgin olive oil; 1 teaspoons salt; 680 grams fillets black sea bass or striped bass (1/2 to 1 1/4 inches thick) with skin

Sea Bass in Papillote is a gluten free, dairy free, and primal main course. This recipe makes 4 servings with 335 calories, 33g of protein, and 15g of fat each. This recipe covers 27% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 30 minutes. If you have pepper, striped bass, lemon, and a few other ingredients on hand, you can make it.

Instructions

Put oven rack in middle position and preheat oven to 400°F. Line a large baking sheet with foil, then drizzle with 1 tablespoon oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Baking Sheet

Aluminum Foil

Oven

Pat fish dry and sprinkle both sides with salt and pepper. Arrange fillets, skin sides down, in 1 layer in center of foil on baking sheet and slide 2 lemon slices under each fillet. Arrange 2 thyme sprigs on top of each fillet.

Ingredients you will need

Salt And Pepper

Fresh Thyme

Lemon

Fish

Equipment you will use

Baking Sheet

Aluminum Foil

Heat remaining 2 tablespoons oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, stirring occasionally, until pale golden, about 30 seconds.

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Garlic

Cooking Oil

Equipment you will use

Frying Pan

Add tomatoes and a pinch of salt and sauté, stirring occasionally, until tomatoes are softened, about 1 minute. Stir in capers.

Ingredients you will need

Tomato

Capers

Salt

Spoon hot tomato mixture over fish, then cover with another sheet of foil, tenting it slightly over fish, and crimp edges together tightly to seal.

Ingredients you will need

Tomato

Fish

Equipment you will use

Aluminum Foil

Bake until fish is just cooked through, 12 to 15 minutes (depending on thickness of fish); check by removing from oven and carefully lifting up a corner of top sheet of foil, pulling up sides of bottom sheet to keep liquid from running out. If fish is not cooked through, reseal foil and continue to bake, checking every 3 minutes.

Ingredients you will need

Fish

Equipment you will use

Oven

Aluminum Foil

Transfer fillets with lemon slices to plates using a spatula (be careful not to tear foil underneath) and spoon tomatoes and juices over top.

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Tomato

Lemon

Equipment you will use

Spatula

Aluminum Foil

Serve immediately, discarding thyme before eating.

Ingredients you will need

Thyme

Equipment

Ingredients

Servings:

0teaspoons

black pepper 2Tbsps

drained bottled capers 8sprigs

fresh thyme 2

garlic cloves, very thinly sliced 12

cherry or grape tomatoes, halved 8larges

thin lemon slices (less than 3/4 inch thick; from 1 large lemon)3Tbsps

extra-virgin olive oil 1teaspoons

salt 680grams

fillets black sea bass or striped bass (1/2 to 1 1/4 inches thick) with skin

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. 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 Zind-Humbrecht Calcaire Pinot Gris. It has 4.7 out of 5 stars and a bottle costs about 46 dollars.