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Oooooh! Sounds FANCY and difficult doesn’t it?!? NOT!!  It’s merely French for “Chilean Sea Bass baked in a pouch” guys! This is probably the easiest meal that I make one to two times a month for the hubby. It’s definitely one of his favorites and mine too! I had my first experience with this particular preparation at Bowers Harbor Inn in Traverse City almost 15 years ago. It was probably the most elegantly prepared dishes that I had at that point in my life. I was so impressed with how moist and flavorful it was and the presentation was just lovely! So now, whenever we have guests over, I tend to gravitate towards this dish because it’s an impressive way to give your dinner guests that extra special welcoming touch.  You know, like you really made a big fuss but shhhhh, don’t tell anyone. 🙂 It’s so incredibly simple and they’ll just love you for it! 🙂 You can use any type of mild white fish in this preparation, but we enjoy the rich, buttery and melt in your mouth texture of the Chilean Sea Bass. This fish is out of this world good! Whenever we spot it on a menu, we just have to try it because it’s like “butta.” 🙂

Begin by julienning 2 large zucchini and 2 medium sized carrots using a mandoline or by free hand.  I love my handy mandoline slicer but you can also use a spiralizer as well for “curly q” veggies. Slice 1 small red onion, 1 large red pepper and mince 2 large cloves of garlic. Add about 1 T. of olive oil and salt and pepper to taste.  Toss the veggies to coat with the oil and seasoning. Season a 6 ounce fillet of Chilean Sea Bass with about 1 tsp. of Emeril’s Bayou Blast Creole seasoning (see below) on all sides. Cut a large piece of parchment paper into a large 14 inch circle. Place fillet on right side of parchment paper and top with 1/4 of your veggies, 1 lemon slice, 2 sprigs of fresh thyme, 1 T. of butter, 1 T. of white wine and a drizzle of olive oil. Repeat with remaining 3 servings. Note: If you can’t find the Emeril’s Seasoning at your local grocer, here’s the recipe:

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Combine all of the ingredients and use as needed. Makes 2/3 cups.   Fold the left side of the parchment to create a half moon shape an crimp the edges all the way around to create a little cooking pouch for the fish. Make sure its tight as you want all the steam to remain inside. Repeat with the remaining three servings. Place all of the pouches on a baking sheet and cook in a 375 degree oven for about 15-20 minutes depending on the thickness of your fillets. Now we’ve come to the time to rip these babies open right at the dinner table. Now behold the beauty of this delicious dish in all its glory! Say Grace and enjoy!

Chilean Sea Bass en Papillote

Felesha Bell

A rich, buttery white fish and julienned vegetables steamed to perfection all inside a parchment pocket.

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Servings 4

Ingredients

  

1x2x3x

• 2 large zucchini
• 2 medium sized carrots
• 1 small red onion
• 1 large red bell pepper
• 2 garlic cloves large
• 1 T. olive oil
• salt and pepper to taste
• 4 6 oz. Chilean Sea Bass fillets
• 4 tsp. Emeril's Bayou Blast seasoning divided
• 4 lemon slices divided
• 8 sprigs fresh thyme divided
• 4 T. butter divided
• 4 T. white wine divided
• olive oil for drizzling

Instructions

 

• Julienne zucchini and carrots using a mandoline or by free hand.
• Slice the onion and red bell pepper into thin slices
• Mince garlic cloves with a hand grater
• Place the veggies in a bowl and add olive oil, salt and pepper to taste. Toss to coat.
• Season fillets with about 1 tsp. of Emeril's Bayou Blast seasoning on all sides.
• Place fillet on right side of parchment and top with 1/4 of mixed veggies, 1 lemon slice, 2 sprigs of fresh thyme, 1 T. of butter, 1 T. of white wine and a drizzle of olive oil.
• Fold the left side of the parchment to create a half moon shape and fold & crimp the edges from one side to the other to create a little cooking pouch for the fish. Make sure it's tight as you want all the steam to remain inside. Repeat with remaining three servings.
• Place all of the pouches on a baking sheet and cook in a 375 degree oven for about 15-20 minutes depending on the thickness of your fillets. Say Grace and enjoy!

Tried this recipe?Let us know how it was!

Adapted from Melissa D’Arabian’s 10 Dollar Dinners