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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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Average: 4.3 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1304 Calories from Fat 721

% Daily Value*

Total Fat 81 g123.9%

Saturated Fat 6.6 g33%

Trans Fat 0 g

Cholesterol 26.7 mg8.9%

Sodium 1330.9 mg55.5%

Total Carbohydrates 19 g6.4%

Dietary Fiber 4.1 g16.3%

Sugars 8.6 g

Protein 128 g255.2%

Vitamin A 48.6% Vitamin C 93.9%

Calcium 20.4% Iron 11.4%

*Based on a 2000 Calorie diet


Striped Bass En Papillote Recipe