Sea Bass with Chef Tony

BUFFALO, NY (CW23) - Chilean Sea Bass En Papillote

Ingredients:

1/2 bunch asparagus cut into 3-inch pieces
2 pounds bell peppers (red, yellow or orange) cut into thin strips
4 tablespoons extra virgin olive oil
Salt and pepper to taste
4 fillets of whitefish (Chilean sea bass, cod, halibut or pollack)
4 sprigs fresh herbs, such as Dill, basil, tarragon or cilantro
1 small shallot finely chopped
1 lemon thinly sliced
4 tablespoons dry white wine

Directions:

Preheat oven to 400°F. You will be creating individual pouches by piling ingredients on one half of a parchment square, folding the other half over to cover, and crimping/ folding over the edges to seal.

Cut parchment paper into four 14-inch squares. Fold each piece of paper in half to form a crease down the middle like a book. Place 1/4 of the asparagus on half the square, arranging it just to the right of
the crease. Top asparagus with 1/4 of the peppers; then drizzle with olive oil and sprinkle with salt and pepper. Arrange one fillet on top of the pile of vegetables and then season fillets with salt and pepper. Drizzle white wine over fillet. Top fillet with an herb sprig, some of the chopped shallots, and 1 to 2 slices of lemon. Fold over paper to completely cover ingredients.

To seal the pouch, begin at one end of the folded corner, and crimp/fold along the outer edges until all open sides are secure. Repeat procedure with the remaining three squares and ingredients.

Transfer pouches to a baking sheet, and bake until the fish is cooked through, about 20 minutes. Set aside to let cool for 3 to 4 minutes. To plate: Place sealed pouch on an individual plate. Use scissors to carefully snip an opening on the top, peel back paper and enjoy!

Templeton Landing
2 Templeton Terrace
Buffalo, NY 14202
www.templetonlanding.com
(716) 852-7337