Chilean Sea Bass en Papillote
Chilean Sea Bass cooked in parchment paper with fresh herbs and vegetables, delivering a flavorful, steamed seafood dish.
Ingredients - Serves 2
- Parchment paper - 2 sheets
- Salt and pepper - To taste
- Cherry tomatoes - 1 cup, halved
- Fresh dill - 4 sprigs
- Lemon - 1, sliced
- Olive oil - 2 tablespoons
- Chilean sea bass fillets - 2 (6 ounce)
Let's Get Started
- Preheat the oven to 400°F.
- Place each sea bass fillet in the center of a sheet of parchment paper.
- Drizzle each fillet with olive oil and season with salt and pepper.
- Top each fillet with lemon slices, dill sprigs, and cherry tomatoes.
- Fold the parchment paper over the fish, crimping the edges to seal it closed.
- Place the packets on a baking sheet and bake for 15 minutes, or until the fish is cooked through.
- Carefully open the packets (watch out for steam) and serve the fish with the juices, tomatoes, and herbs.
Dietary Info
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Calories: 450
- Fat: 28g
- Carbs: 10g
- Protein: 40g
- Sodium: 200mg
- Sugar: 3g
