Recipe

Mediterranean Sea Bass En Papillote

Ingredients
4 sheets parchment paper, about 15" square
1 lb. sea bass fillet(s), skin removed, cut into 4 pieces
4 tsp. Kowalski's Extra Virgin Olive Oil
4 tsp. chopped fresh basil leaves
4 tsp. capers, rinsed
2 tsp. snipped fresh rosemary
2 tsp. chopped garlic
12 grape tomatoes, halved
1 tsp. kosher salt
¼ tsp. freshly ground Kowalski's Black Peppercorns
- balsamic glaze (such as Cucina Viva brand), to taste
Directions
  1. Preheat oven to 400°.
  2. Lay out parchment paper on a clean work surface; divide next 9 ingredients (through pepper) evenly among parchment sheets.
  3. Using small folds, fold each parchment sheet into an individual packet.
  4. Place packets on a rimmed baking sheet; bake in preheated oven until fish flakes easily with a fork (about 15 min.).
  5. Place parchment packets on individual serving plates. To serve, open packets and drizzle fish with balsamic glaze.