Loup De Mer En Papillote Baked Sea Bass Wrapped In Paper Recipes

LOUP DE MER EN PAPILLOTE (BAKED SEA BASS WRAPPED IN PAPER)

Steps:

• Preheat oven (390° F, 200° C).
• Pepare a parchment paper large enough to wrap the fish. Spread a little of the olive oil where you will put the fish on.
• Crush the black peppercorns a little in a mortar and pestal, but it should be coarse though.
• Remove from one rosemary sprig, the leaves. You can chop them, but I prefer to leave the small leaves as they are.
• Clean the fish and brush both sides with olive oil. Salt to taste (inside and outside).
• Put 2 sprigs of rosemary into the cavity and also add a small piece of butter. If you like, put 2 slices of lemon into the cavity too.
• Sprinkle a little of black pepper and rosemary leaves onto the parchment paper and then place the fish on it.
• Cover the fish with the rest of black pepper and the rosemary leaves.
• Squash the garlic cloves (do not peel them) and place them on top of fish. Cut the butter into small pieces and arrange on top of fish too.
• Wrap the parchment paper around the fish to make a package. Fold over the edges to seal the package.
• Brush a little of the olive oil over the paper. This will protect it from burning.
• Put the package on a baking tray and bake for about 25 minutes.
• Serve the fish hot in the package.
• NOTE: use smaller fish for this recipe.

FISH EN PAPILLOTE

Steps:

• Place a rack in the center of your oven and preheat the oven to 425 degrees F.
• In a small bowl, add the Land O Lakes® Butter with Canola Oil, garlic, parsley, shallot, 1/2 teaspoon salt, and pepper. Zest the lemon right into the bowl (reserve the whole lemon). With a fork, mash the butter with canola oil to smoothly combine all of the ingredients. Cut the whole lemon into thin slices (you will need 8 slices total for the recipe).
• Assemble the Packets: Tear off 4 squares of parchment that are at least 12 inches on each side. Lay the sheet flat on a work surface. Place 1 cup of salad greens in the center of a sheet, leaving space at the top and bottom. On top of the greens, place 1 fish fillet so that it runs vertically top to bottom. Lightly sprinkle the fish with salt. With the back of a small spoon, spread one-quarter of the butter mixture on top of the fish. Lay 2 slices of lemon on top of the butter mixture and scatter 6 tomato halves around the fish.
• Fold the Parchment Packets: Lift the right and left sides of the paper up and towards the center, directly above the fish. Touch the two sides together and tightly roll them, folding as you go, until you reach the fish. Now, roll and crimp the top and bottom ends, rolling them towards the counter, away from the center of the fish. When you reach the end, tuck the end underneath the fish. Place the packet on a rimmed baking sheet, using the weight of the fish to hold the ends in place (you don't want the packet to come unsealed as it bakes). Repeat with remaining three packets. Reserve any remaining lemon slices for serving.
• Place in the oven and bake for 12 to 15 minutes, until the fish is fully cooked through and flakes easily with a fork. Serve warm with reserved lemon slices and additional fresh parsley as desired.

SEA BASS IN PAPILLOTE

Steps:

• 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.
• 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.
• 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. Add tomatoes and a pinch of salt and sauté, stirring occasionally, until tomatoes are softened, about 1 minute. Stir in capers.
• 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.
• 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.
• Transfer fillets with lemon slices to plates using a spatula (be careful not to tear foil underneath) and spoon tomatoes and juices over top. Serve immediately, discarding thyme before eating.