Sea Bass Fillet in a Parchment Pouch with Ginger, Broccoli and Cherry Tomatoes

We usually grill our fish outside but heavy rains caused me to look for an alternative cooking method for the fresh Sea Bass fillets. This led me to try the “en papillote” method [translated "wrapped in paper"], that I had seen so many times on popular cooking shows. 

Needless to say – the technique works, the fish was succulent and the vegetables were divine; the extra perk - easy to clean up and no lingering fish smell in the house. 

[Preparation time: 15 min + cooking time 15-20 minutes]

Servings: 4 portions – easily doubled

Pre-Heat Oven – to 200°C/400°F

Ingredients: 

·        4 Sea Bass fillets

·        8 cubes of frozen ginger and/or fresh ginger sliced matchstick thin

·        12 small broccoli florets – slightly blanched

·        16 cherry tomatoes, halved

·        2 stalks of scallions – sliced thinly

·        4 tablespoons of dry white wine

·        1 teaspoon kosher salt

·        Black pepper – finely ground

Ø     One large oven-sized pan with a rim

 Slivers of scallions (left), broccoli florets (center),
dry white wine (right corner), cherry tomatoes halved

Marinade, cherry tomatoes halved, Slivers of scallion, broccoli florets (top) 
Sea Bass fillets on parchment paper (bottom)  

Ingredients: 
Ø  Marinade
·        1 teaspoon Dijon mustard

·        ½ small red onion, finely chopped

·        Juice of 1 lemon

·        2 teaspoons olive oil

Preparation:

Ø  Marinade

·        In a large bowl, whisk together the juice of 1 lemon, the mustard, 

    ½ teaspoon salt and a pinch of finely ground pepper

·      Whisk in the olive oil – set aside

 Marinade mixture

 Preparation:

Ø  Assembling Parchment Pouches

·        On a work surface place your parchment paper. Fold to make a triangle, crease the fold.

·        Open the triangle – place ginger cubes and fresh ginger left of the fold

          Slivers of fresh ginger (left) -
frozen cubes of ginger (right)

     Ginger
[fresh slivers and frozen cubes]
placed to the right of the fold in the
parchment paper

·        Set the Sea Bass fillet, skin side down, on the ginger

·        Season with a light sprinkle of kosher salt

Sea Bass fillet placed on the ginger on the parchment paper 

·       Add the broccoli and tomatoes to the Marinade and toss to coat evenly
·        Mound vegetables onto the Sea Bass fillets, take care to evenly distribute the vegetables   (i.e.8 cherry tomatoes halves, 4 broccoli florets, per fillet)

·        Top with slivered scallions
·        Drizzle 1 tablespoon of white wine over each portion 
·        Sprinkle lightly with black pepper

Sea Bass fillet dressed with broccoli and tomatoes coated with marinade -
topped with slivered scallions

·        Fold the parchment over to make a triangle 
·    Crimp the edges into a half moon shape be sure to close the parchment pouches completely
   so steam cannot escape while baking

Folding parchment paper

Assembly line of Sea Bass fillets [individual portions]
waiting to be folded and crimped

One portion of Sea Bass in sealed parchment pouch

·        Carefully transfer parchment packets to a rimmed baking pan – 
    [you should be able to get four (4) portions on a single oven-sized pan]

·        Bake 15-20 minutes depending on the thickness of the fillets at 200°C/400°F

v  Note: Never open the parchment packet to check on the fish

Filled parchment pouches on baking pan  

The parchment pouches may brown on the outside this will not affect the taste of the fish 

To Serve:

Carefully transfer each pouch to a plate – to open: gently rip the top of each parchment pouch

Succluent Sea Bass fillet with ginger, broccolli, cherry tomatoes and slivers of scallions 

 Optional: lemon wedges to serve; pan toast some silvered almonds and sprinkle over fish just before serving; substitute spinach for the broccoli