Sea Bass in Parchment Recipe | Phoenicia Specialty Foods Phoenicia Specialty Foods

Ingredients

• 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"