Black Sea Bass en Papillote (“al cartoccio” in Italian)
After an animated discussion about the best possible seasonings, ingredients, and method to use for a seafood and vegetables dinner entrée in parchment paper, the 2 gourmaniacs retreated to opposite corners of the kitchen to make their own individual versions of “Black Sea Bass en Papillote”. Cooking en papillote is a simple and classic technique. Steaming fish, or poultry, and vegetables in a pouch of parchment paper is a healthy way to prepare food because it hardly requires any added fat. Using your favorite seasoning and condiments in the packet adds moisture and infuses the contents with those flavors. The idea here is to keep it simple and in one packet. My feeling is there should be no need to pre-cook or sauté any ingredients as they are all supposed to be steamed together in the pouch. All you need is a roll of parchment paper and your favorite fresh ingredients to create your very own healthy, fresh, and easy entrées any time.
Ingredients (for one serving):
~ 1 small onion, sliced
~ 4 asparagus tips
~ ¼ head fennel (star anise), thinly sliced
~ 1 small leaf swiss chard
~ 1 small carrot ribbons (use vegetable peeler to slice off “ribbons”)
~ 2 Shiitake mushroom caps, sliced
~ ¼ red bell pepper, thinly sliced
~ 1 small piece of firm-fleshed fish (bass, salmon, halibut, cod)
~ chives, parsley, and fennel fronds prepped for garnish
~ lemon or lime slices for garnish
Seasoning / Dressing:
~ 2 Tbsp Ponzu or soy sauce
~ 2 tsp grated ginger
~ 2 tsp lemongrass, finely minced
~ 1 Tbsp sesame oil
~ 1 Tbsp fish sauce
~ 1 Tbsp mirin
~ 1 Tbsp rice vinegar
~ 1 Tbsp lemon juice
~ Freshly ground salt & pepper
Preheat oven to 350º F, making sure to warm an oven tray in the process.
Place all seasoning ingredients in a large bowl and mix together. Add the vegetables and toss well to coat. Cut a large parchment paper square (or use a precut sheet) and fold in half, pressing down on the crease. Open the folded parchment paper rectangle, and place the swiss chard leaf on one side of the crease, in the center. Arrange the vegetables on top of the swiss chard leaf and layer in the fish fillet. Top with a few more vegetables, and drizzle with some of the dressing before sealing. Fold the other side of the sheet on top of the vegetable-fish mound and, starting at one corner, begin making small, tight, overlapping folds down the outside edge to close packet. Place the packet on a hot oven tray and cook for about 8-10 minutes. The outer edges of the folded pouch, or “the hem”, may begin to turn a light shade of brown.
Remove pouch from oven, cut or tear the top of the packet to reveal the steaming ingredients inside. Sprinkle with chives, fennel fronds, or your favorite herbs. Plate and serve while steaming hot. No matter what you call it — en papillote, al cartoccio, in parchment paper — you will undeniably love this dramatic and effortless method to serve your healthy meals.
RSA
