Sea Bass in Parchment

Posted on January 15, 2015
in: Main Course | Cuisines: American,French

Quick and easy while keeping the sea bass moist and tender, this method of cooking seafood in parchment paper is a favorite among the French.  Wonderfully healthy for any meal of the week!




1 lb Yukon Gold potatoes
2 lbs Chilean sea bass, cut into 4 portions
1 bulb fresh fennel, core removed, sliced 1/4-inch think
1 ea yellow onion, julienned
1 ea red bell pepper, small diced
1 ea jalapeno, seeds removed, minced
12 spears asparagus
1 ea navel or blood orange, sliced 1/4-inch thick
1/2 cup white wine
1 cup extra virgin olive oil
1/2 cup lemon juice
4 sheets parchment paper, cut to 16"x12"  


For the potatoes, slice into 1/4-inch rounds. Toss with 1/2 cup of the olive oil and season with salt and pepper. Spread on a oiled sheet pan and roast in a 350 degree oven for about 20 minutes or until tender. Prep the rest of the ingredients while you wait. Remove from the oven and set aside to cool. In the meantime, in a medium sauté pan, heat 2 tablespoons of olive oil. Add the fennel, onion, peppers and jalapeno. Sweat until just tender. Remove from heat and set aside.

In the center of each piece of parchment, pour 1 tablespoon of olive oil. Then place 4 or 5 slices of potato on the oil so that they overlap slightly. Divide the fennel and pepper mixture evenly among the four parchments and place on the potato. Place 3 spears of asparagus and the portion of sea bass on top of the fennel. Sprinkle the peppers over the fish and season with salt and pepper. Place one or two slices of orange on top of each piece of fish. Pour 2 tablespoons each of wine and lemon juice over the fish.

Pull the short sides of the parchment up over the fish and bring together. Gently roll the two ends down towards the fish. Do not roll the paper down tight against the fish. You want to leave about an inch or so. Then twist the two open ends together to close the package. Place in a 400°F degree oven for 15-20 minutes. Remove from the oven and gently tear or cut open the top of the package. The whole dish can either be served still in the parchment or slid out onto a plate. Drizzle the fish with a little more olive oil before serving.