Sea Bass and Artichokes Papillotes | RICARDO

Ingredients

• 1/4 cup (60 ml) lemon juice
• 1/4 cup (60 ml) olive oil
• 1/4 cup (60 ml) chopped fresh chives
• 1/4 cup (60 ml) chopped fresh basil
• 1 tablespoon (15 ml) honey
• 1 teaspoon (5 ml) Dijon mustard
• Grated zest of 1 lemon
• Salt and pepper
• 6 large artichoke bottoms
• 4 skinless seabass fillets
• skinless Pangasius fillets
• 1/2 cup (125 ml) chopped walnuts, toasted
• 4 teaspoons (20 ml) butter, cut into 4 cubes
• 4 large sheets of aluminum foil