Sea Bass en Papillote with Fennel and Tomato

"En papillote" may sound fancy, but it’s really quite simple. Both the fish and vegetables steam together in the parchment or foil packets for a healthy meal-in-one. Just add a tossed green salad drizzled with a reduced-fat vinaigrette and your meal is complete.

Ingredients:

2 (12-inch-long) pieces of parchment  paper or aluminum foil
2 (4-ounce) skinless sea bass, orange roughy, tilapia or other white-flesh fish fillets, 1/2- to 3/4-inch thick*
1 c teaspoons olive oil
1 clove garlic, crushed
1/8 teaspoon fine sea salt
Freshly ground black pepper
1 thin slice orange, quartered
1 tablespoon chiffonade fresh basil**
3/4 cup very thinly sliced fennel or leek (white and light green portion only)***
1 small plum tomato, seeded and coarsely chopped
2 tablespoons fresh orange juice
1/4 teaspoon vanilla extract

* If the fish fillets are less than 1/2-inch thick, stack the fillets to about 1/2-inch thickness.
** Chiffonade refers to thin strips or shreds of vegetables. To chiffonade the basil, stack several leaves; then tightly roll the stack lengthwise, jelly-roll style. Slice the roll crosswise to make thin shreds.
*** Prepare the fennel by trimming the stems from the bulb, then cutting the bulb lengthwise in half. Using a mandoline or sharp knife, cut the fennel bulb halves crosswise into paper-thin slices. Discard the tough core portion.

Instructions:

1. Preheat the oven to 450° F. Fold each piece of paper or foil crosswise in half. Cut 2 half-heart shapes 6 inches longer and 4 inches wider than the fillets (the fold edges will be the centers of the hearts). Open each of the hearts; set aside.
2. Measure the thickness of the fish. Combine the olive oil, garlic and salt. Rub both sides of the fish fillets with olive oil mixture; lightly sprinkle pepper.
3. Place each fillet near the center on one side of each heart. (Fold under any thin edges of the fish.) Top the fish with the orange pieces and basil. Then top with the fennel and tomato. Combine the orange juice and vanilla; drizzle the juice mixture over the vegetables.
4. Fold the opposite sides of the hearts up and over the fish and vegetables. Starting at top of each heart, fold the edges to seal the open sides by making small tight folds. Twist the tips of the hearts to close packets. Place the packets on a baking sheet. Bake in the preheated oven until the fish flakes easily, allowing 6 to 9 minutes per ½-inch thickness of fish. (Carefully open the packets to check the doneness.)
5. To serve, cut the packets open by slashing a large X on the top of each, then fold back the paper or foil. Transfer the packets to dinner plates.

To watch a video of this recipe, click here!

Prep Time:

Prep Time: 25 minutes
Baking Time: 6 to 9 minutes per ½-inch thickness of fish 
Yield: 2 servings