It’s once again time to visit the kitchen of local chef Hermann Suhs. This week, the Chef is preparing sea bass in papillote.
Extra virgin olive oil
Sea bass fillets
24 Ounce (6 Ounce, 0.5 To 1.25 Inches Thick, With Skin)
8 (Less Than 1/8 Inch Thick From 1 Large Lemon)
Drained bottled capers
1 1⁄2 Tablespoon
Put oven rack in middle position and preheat oven to 400 degrees. Line a large baking sheet with foil, then drizzle with one tablespoon oil.
Pat fish dry and sprinkle both sides with salt and pepper. Arrange fillets, skin sides down, in 1 layer in center of foil on baking sheet and slide 2 lemon slices under each filet. Arrange 2 thyme sprigs on top of each fillet.
Heat remaining 2 tablespoons oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then saute garlic, stirring occasionally, until pale golden, about 30 seconds. Add tomatoes and a pinch of salt and saute, stirring occasionally, until tomatoes are softened, about 1 minute. Stir in capers.
Spoon hot tomato mixture over fish, then cover with another sheet of foil, tenting it slightly over fish, and crimp edges together to seal. Bake until fish is just cooked through, 12-15 minutes (depending on thickness of fish); check by removing from oven and carefully lifting up a corner of top sheet of foil, pulling up sides of bottom sheet to keep liquid from running out. If fish is not cooked through, reseal foil and continue to bake, checking every three minutes. Transfer fillet with lemon slices to plates using spatula (be careful not to tear foil underneath) and spoon tomatoes and juices over top. Serve immediately, discarding thyme before eating.
Looking for some inspiration for easy-and-quick healthful weeknight meal? Try preparing this French style fish recipe a la Chef Hermann style that surely won't disappoint you. A perfect way for enjoying the raw, natural flavor of sparkling fillet of sea bass. Highly recommended!