Striped Sea Bass in Parchment Paper

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January 17, 2015 · 0 comments

in Eat

My Dad recently went out on a fishing trip off the coast of Point Pleasant, NJ. The mission: catch Striped Sea Bass. The boat took off at 4am and drove out to the perfect spot for catching.

He came back with a bounty and shared the wealth with my sister and I. Which has led me to this recipe.

The 90’s are back. Tweens are wearing Nirvana t-shirts, those awful plastic tattoo chokers have made a comeback and plaid shirts tied around the waist have been running rampant. I guess this is how my parents felt when I was 12 and rocking my Grateful Dead t-shirts. What goes around comes around.

So why not bring back 90’s cooking trends? Like cooking fish in parchment paper pouches. It’s right up there with Chinese Chicken Salads and Boca Burgers.

But the 90’s were onto something because this is a great and next to no mess way to cook a single fillet. So bump those 90’s jams and make yourself some dinner.

Striped Bass in Parchment Paper
Adapted from Martha Stewart
1 6-8 ounce fillet
½ tsp olive oil
1 large garlic clove
1 TB unsalted butter, melted
1 shallot, thinly sliced
6 grape tomatoes, halved
zest of 1 lemon
juice of ½ a lemon
2 sprigs fresh thyme
2 tsp capers
salt and pepper

serves 1

Preheat oven to 375 degrees.

In a small saucepan heat ½ teaspoon of olive oil on medium heat. Add garlic clove and cook until browned on all sides. Remove garlic clove from oil and set aside.

Cut a piece of parchment paper big enough so you have 5 inches overhang on all sides.

Pour melted butter into center of the parchment paper. Place fillet on top of butter and flip a couple times so the entire fillet is coated.

Season with salt and pepper.

Place shallot, lemon zest, capers, garlic clove and thyme sprigs on top of fillet. Place tomatoes all around fillet. Pour over lemon juice.

Take the two long ends (hotdog) of the parchment paper and fold into each other a couple times.

Take the two short ends (hamburger) of the parchment and bring them together over the center of the fish. Tie up with a piece of butcher’s twine.

Cook for 10-12 minutes. Juices will be bubbly and parchment paper will slightly brown.

Remove from oven. Unwrap the parchment pouch, transfer to a plate and enjoy.

This dish makes a lovely light lunch. Or pair with some steamed veggies or risotto and make a proper meal.

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