Citrus Sea Bass in Papillote with Roasted Veg

Ann JONES

By
@DenverJones

I made this dish during a recent trip to a small island off the Florida Coast. It was light, easy, fresh and enjoyed by all.


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Rating:

Serves:

6

Prep:

5 Min

Cook:

15 Min

Method:

Roast

Ingredients

2 Tbsp
butter
1/2
red onion, peeled and sliced thin
2
lemons, sliced thin (remove seeds)
6 sprig(s)
fresh thyme
6 (5-7) oz
wild sea bass
1 tsp
salt
1/2 tsp
black pepper
1 c
white wine
2 Tbsp
olive oil

ROASTED VEG

1 bunch
asparagus, trimmed
3
fresh portabello mushrooms stems removed, sliced
1/2
red onion, peeled and sliced
1
red bell pepper, seeded and chopped
1-1/2 Tbsp
olive oil
1 tsp
salt
1/2 tsp
black pepper
1/2 tsp
fresh thyme, minced

Directions Step-By-Step

1
To prepare the fish, heat the oven to 400°. Put six 12-inch squares of aluminum foil on a work surface and rub liberally with butter.
2
Put a few slices of onion, lemon, and a sprig of thyme on the center of each square of foil. Place the each fish fillet over the onion/lemon/herb. Sprinkle the fillets with salt the pepper. Top with slices of onion and lemon. Gather the foil around the fish and drizzle the fish with the wine and oil. Fold the edges of the foil to make a sealed package. Put the foil packages on a baking sheet.
3
Bake the fish until just done, about 12 minutes. Open the foil packages and transfer the fillets with their vegetable topping to plates. Pour the juices over the top.
4
To make the roasted veg, preheat oven to 400 degrees F.
5
Cover a baking sheet with parchment paper. Place vegetables on the parchment paper, drizzle olive oil over the vegetables and sprinkle with salt, pepper and thyme. Toss to coat and place in oven. Roast 10-15 minutes, or until desired doneness. Serve with fish and enjoy!

About this Recipe

Course/Dish: Fish, Seafood
Main Ingredient: Fish
Regional Style: American
Other Tags: Quick & Easy, Healthy