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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Sea Bass in parchment Recipe

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This recipe for Sea Bass in parchment is from The Kleinman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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