Sea Bass en Papillote

Sea Bass en Papillote - 3 Guiding Stars

Active Time

15 min.

Total Time

30 min.

Servings

4 (194 g)

Wrapping fish in papillote, or parchment, is a unique, easy, and delicious way to cook fish. It also makes a fun presentation for guests! Serve with a side salad and some crusty bread.

Tip: If you can’t find sea bass, substitute halibut or other white fish fillets.

Ingredients

¼ cup almonds
1 tomato, diced
¼ cup minced yellow onion
1 Tbsp. olive oil
4 tsp. dry white wine
1 Tbsp. chopped fresh parsley
2 tsp. chopped fresh thyme
½ tsp. saffron threads
½ tsp. salt
½ tsp. white pepper
4 (5 oz.) sea bass fillets

Directions

Preheat oven to 400ºF. Steep the saffron in 2 tablespoons of hot water for 5 minutes and drain.
Pulse the almonds in a food processor to the consistency of fine bread crumbs. Mix with remaining ingredients, except fish.
Cut four 15″ squares of parchment paper. Fold each square in half to create a crease then open up. Place a fillet next to the crease.
Top each fillet with a quarter of the almond and tomato mix. Fold the paper over the fish and vegetables, then fold the edges several times, crimping to seal the packet completely.
Place packets on a baking sheet and bake until the paper is starting to brown (12-15 minutes). Place the packets on plates, slit an X in each packet, and fold open to serve.

Nutritional analysis per serving: Calories 235; Total Fat 11g (14% Daily Value); Saturated Fat 1.5g (8% DV); Trans Fat 0g; Cholesterol 58mg (19% DV); Sodium 390mg (17% DV); Total Carbohydrate 4g (2% DV); Dietary Fiber 1.5g (6% DV); Total Sugars 2g; Includes 0g Added Sugars (0% DV); Protein 28g; Vitamin D 40% DV; Calcium 4% DV; Iron 6% DV; Potassium 10% DV; Selenium 90% DV; Niacin 50% DV; Vitamin D 40% DV.