Striped Bass en Papillote
Aluminum foil can be substituted for parchment paper; the fish will cook more quickly, so bake for only 12 to 15 minutes.
- 1 teaspoon extra-virgin olive oil, plus more for drizzling
- 4 large cloves garlic
- 2 to 3 tablespoons unsalted butter, melted
- 2 striped-bass fillets (6 to 8 ounces each)
- Salt and freshly ground black pepper
- 2 shallots, thinly sliced
- 2 plum tomatoes, sliced
- Zest of 1 orange
- Several sprigs fresh thyme, or 1/2 teaspoon dried
- 1/4 cup oil-cured olives, pitted
- 2 tablespoons white wine, or fresh orange juice
Preheat oven to 375 degrees. Heat 1 teaspoon oil in a small saute pan, and cook garlic until well browned on all sides. Set aside.
Fold two large pieces of parchment paper in half, and cut half a heart shape, 3 inches larger than fillets, out of each. Brush insides with melted butter. Place a fillet skin side down about 2 inches away from the crease on each sheet.
Season fillets with salt and pepper, and divide garlic, shallots, tomatoes, zest, thyme, olives, and white wine between fillets. Drizzle with olive oil.
Starting at top of heart shape, fold over and make long pleats around edges of parchment to make an airtight seal. Finish by twisting the end.
Place packets on a baking sheet, and bake for 15 to 20 minutes, or until they are browned and puffed.
Serve immediately in the parchment, or remove to a plate.
SourceMartha Stewart Living, April/May 1993