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Striped Bass En Papillote

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  Diced yellow tomato 1⁄2 Cup (8 tbs)
  Zucchini strips 1⁄4 Cup (4 tbs)
  Sliced red onion 1⁄4 Cup (4 tbs)
  Red bell pepper strips 1⁄4 Cup (4 tbs)
  Olive oil 1 Tablespoon
  Chopped fresh parsley 1 Tablespoon
  Chopped fresh oregano 2 Teaspoon
  Salt 1⁄2 Teaspoon, divided
  Freshly ground black pepper 1⁄4 Teaspoon, divided
  Striped bass fillets 24 Ounce (4 Fillets, 6 Ounce Each)
  Crumbled feta cheese 2 Tablespoon
  Fresh lemon juice 4 Teaspoon

1. Preheat oven to 500°.
2. Combine first 7 ingredients, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a small bowl. Toss gently.
3. Cut 4 (24-inch) lengths of parchment paper. Fold each in half; open each. Place 1 fillet near fold on each. Sprinkle fillets with 1/4 teaspoon salt and 1/8 teaspoon pepper. Top each evenly with vegetable mixture, feta cheese, and lemon juice.
4. Fold paper; seal edges with narrow folds. Place packets on baking sheets. Bake at 500° for 10 minutes or until puffed and lightly browned.

Recipe Summary

Side Dish

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