Sea Bass in Parchment Recipe | Phoenicia Specialty Foods Phoenicia Specialty Foods
Here is our recipe on how to make Sea Bass in Parchment. 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....
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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"
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