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Sea Bass in parchment Recipe

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This recipe for Sea Bass in parchment, by , is from The Kleinman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Umholtz
Added: Sunday, October 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 sea bass fillets
1 tsp olive oil
1/2 cup corn, fresh cut from cob
1 medium zucchini, diced
1 medium tomato, diced
2 sprigs tarragon
2 tbsp butter, room temp
1 egg yolk

Directions:
Directions:
Rinse and dry sea bass. Brush with olive oil. Season with salt and pepper and place on heart shaped parchment paper.
Place corn, zucchini, tomato and tarragon on fish. Dot with butter then fold parchment closed, using egg yolk as glue. Leave as much room as possible for paper to puff with air during baking. (At this point, fish can be prepared ahead and left in refrigerator for one day.)
Place parchments on baking sheet and bake in a preheated oven at 350F for 20-25 minutes. Open carefully; steam will be hot.

Number Of Servings:
Number Of Servings:
2

 

 

 

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