SEA BASS EN PAPILLIOTE

Here's Idol sa Kusina Recipe for Episode 80 / Feb.17 - SEA BASS EN PAPILLIOTE

SEA BASS EN PAPILLIOTE

Ingredients:

• 300 g. asparagus, cut into 3-inch pieces
• 300 g. bell peppers (red, green and/or yellow), cut into thin strips
• 4 tbsp. extra virgin olive oil
• Salt and pepper, to taste
• 4 (120 g.) sea bass fillets
• 4 sprigs fresh herbs (thyme or basil)
• 2 small shallot, finely chopped
• 2 lemon, thinly sliced
• 4 tbsp. dry white wine

Procedure:

• 1. Preheat oven to 400°F.
• 2. Cut parchment paper into four 14-inch squares. Fold each piece of paper in half to form a crease down the middle.
• 3. Place 4-5 pcs. of asparagus on half the square, next top the asparagus with bell peppers; then drizzle with olive oil and sprinkle with salt and pepper.
• 4. Arrange one fillet on top of the vegetables and then season fillets with salt and pepper. Drizzle white wine over fillet.
• 5. Top fillet with herbs, shallots and slices of lemon.
• 6. Fold over paper to completely cover ingredients.
• 7. Seal the pouch by crimping and folding the edges. Add another parchment paper if needed.
• 8. Transfer pouches to a baking sheet, and bake until the fish is cooked through.
• 9. Place sealed pouch on an individual plate. Use scissors to cut an opening on the top, peel back paper and eat.