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.
Martha Stewart Living, April/May 1993
- 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.
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