Or fish steamed in parchment paper. Really good stuff, steamed veggies and fluffy fish! I used Tilapia and added some extra stuff! But I started with this rec ipe. I substituted truffle oil instead of white wine and seasoned the fish with Emerils essence, added portobello mushrooms and snow peas. I also brushed the parchment paper with evoo.
1 cup matchstick-cut carrots
1 cup vertically sliced red onion
3/4 cup (2-inch) julienne-cut celery
1/2 cup red bell pepper strips
1 teaspoon chopped fresh chervil
1 teaspoon chopped fresh tarragon
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
2 (6-ounce) white sea bass fillets
2 teaspoons butter, divided
1/4 cup dry white wine, divided
Preheat oven to 350°.
Combine first 6 ingredients, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl.
Sprinkle fish evenly with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper. Cut 2 (15-inch) squares of parchment paper. Fold each square in half, and open each. Place half of vegetable mixture near each fold. Top each serving with 1 fillet, 1 teaspoon butter, and 2 tablespoons wine. Fold paper; seal the edges with narrow folds. Place packets on a jelly-roll pan. Bake at 350° for 18 minutes or until parchment is puffy. Place on plates, and cut open. Serve immediately
Get it all ready
Folding wasn't good enuf for me, I used staples too!
Careful when you open them, steam!