Mediterranean Sea Bass En Papillote
Mediterranean Sea Bass En Papillote
Serves 4
15 min.
active cooking time
30 min.
total cooking time
Ingredients
4 sheets
parchment paper, about 15" square
1 lb.
fresh sea bass fillet(s), skin removed, cut evenly into 4 portions
12
grape tomatoes, halved
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
1 tsp.
kosher salt
¼ tsp.
freshly ground Kowalski's Black Peppercorns
- balsamic glaze (such as Cucina Viva brand), to taste
Directions
- Preheat oven to 400°.
- Lay parchment paper on a clean work surface; divide next 9 ingredients (through pepper) evenly among parchment sheets.
- Using small folds, fold each parchment sheet into an individual packet.
- Place packets on a rimmed baking sheet; bake in preheated oven until fish flakes easily with a fork (about 15 min.).
- Place parchment packets on individual serving plates. To serve, open packets and drizzle fish with glaze.
