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Photograph by Kyle Norton
Wild Striped Bass Filets Steamed in Parchment
Serves: 4
Prep Time: 10 to 15 mins
Cook Time: 8 to 10 mins
Dirty Pans: 1
Storage: Best to make this one as fresh as your fish, so only make what you know you’ll eat.
Time-saver: If you’re entertaining, assemble the parchment packages ahead of time and bake once you’re ready to eat.
INGREDIENTS
Salt and freshly ground black pepper
Parchment paper, cut into 4 large rectangles, about 12 inches x 12 inches
DIRECTIONS
Prep Time: 10 to 15 mins
Cook Time: 8 to 10 mins
Dirty Pans: 1
Storage: Best to make this one as fresh as your fish, so only make what you know you’ll eat.
Time-saver: If you’re entertaining, assemble the parchment packages ahead of time and bake once you’re ready to eat.
INGREDIENTS
| 4 | striped bass filets, bones and skin removed, about one-inch thick |
| 1 | lemon, cut into thin rounds |
| 1/2 | lb. spring onions, washed and sliced thin |
| 2 | large potatoes, thinly sliced, using a mandolin |
| 1/2 | lb. cherry or grape tomatoes, halved |
| 2 to 4 | Tbsp. extra virgin olive oil |
| 1 | Tbsp. each chervil, tarragon and parsley, coarsely chopped |
Parchment paper, cut into 4 large rectangles, about 12 inches x 12 inches
DIRECTIONS
- Preheat oven to 400°F.
- Place a few slices each of potato and onion, tomatoes and a slice or two of lemon in the middle of your parchment square. Top with the bass filet and sprinkle with the chopped herbs, salt and pepper, and olive oil. Folding two opposite ends of parchment in toward one another, then fold the top down creating a pillow of air around the food. Fold the sides underneath to keep it all together. Place on a baking sheet and bake 8 to 10 minutes, until the packages puff up with steam.
PAIRING
Cabernet Franc 2006, Chateau de Miniere, $19
Cabernet Franc 2006, Chateau de Miniere, $19
