Sea Bass en Papillote with olive gremolata Recipe
This sea bass dish uses the French cooking technique of en papillote [pah- pee-YOHT], in which fish is wrapped and cooked in parchment paper. Since the fish steams in the paper, no oil is needed to...
Keywords
- Fish
- Healthy
- Mediterranean
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Cooking tools:
- Oven
- Parchment paper
- Baking sheet
- Chef's knife
- Cutting board
- Measuring spoon
- Peeler
- Mixing bowl
- Plate
Ingredients
- 4 sea bass fillets (6 oz. each ), 1-inch thick
- ½ tsp. black pepper
- ¼ tsp. kosher salt
- 1 –2 oranges, thinly sliced (12–16 slices)
- 1 fennel bulb, very thinly sliced (2 cups)
- 4 Tbsp. Pernod or dry white wine
- ½ cup chopped fresh fennel fronds
- ½ cup chopped pitted Kalamata olives
- 2 Tbsp. sliced almonds, toasted
- 1 Tbsp. minced capers
- 1 Tbsp. orange zest strips
- 1 Tbsp. minced fresh garlic
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