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Sea Bass en Papillote With Mushrooms and Steamed Vegetables

Sea Bass en Papillote With Mushrooms and Steamed Vegetables
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Prep Time: 20 min Serves: 2
Cooking Time: 12 min Yield: 2 entrees
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A time-honored French preparation, en papillote may sound complex, but it’s actually a very simple dish. It translates to “in parchment,” and that’s all you’re going to do here: Seal the fish in a semi-airtight paper pouch with some vegetables, stick it in a hot oven and steam it for about 12 minutes. While you can use any fish or shellfish, sea bass is low in calories and an excellent source of protein and omega-3 fatty acids.



1. Preheat oven to 400°F.
2. Cut a 2-foot piece of parchment. Spray center with oil and place half the mushrooms in a shallow pile in the center, then season.
3. Top mushrooms with half the sliced peppers and garlic, then season.
4. Top peppers with one fillet and half the sliced shallots, then season.
5. Use pastry brush or paper towel edge to brush inside of parchment along the edges, then match the paper on either side of the food, press to seal and fold the edges over to form a pouch. (Or pile food in center of a piece of tinfoil, fold it to form a pocket and crinkle edges closed to form a sealed pouch.)
6. Place pouch in the oven 12 to 14 minutes depending on the thickness of the fish.
7. Remove, place on a plate and open pouch in front of your Valentine.

PC: Arthur Bovino


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