Striped bass en papillote
2
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Get bold flavor from a colorful mix of veggies when you cook this bass in a parchment paper pouch, which seals in juices, and makes dinner clean-up quick and easy.
Ingredients
Yellow tomato
½ cup(s), chopped, diced
Uncooked zucchini
¼ cup(s), sliced, cut in strips
Red onion
¼ cup(s), sliced, sliced
Red bell pepper
¼ cup(s), cut in strips
Olive oil
1 Tbsp
Fresh parsley
1 Tbsp, chopped
Fresh oregano
2 tsp, chopped
Table salt
½ tsp, divided
Black pepper
¼ tsp, freshly ground divided
Uncooked striped bass
1½ pound(s), four 6-oz pieces
Crumbled feta cheese
2 Tbsp
Fresh lemon juice
4 tsp
Instructions
1
Preheat oven to 500°F.
2
In a small bowl, combine first 7 ingredients, 1⁄4 teaspoon salt, and 1⁄8 teaspoon black pepper. 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°F for 10 minutes or until puffed and lightly browned. Place on plates; cut open. Serve immediately. Yield: 4 servings (serving size: 1 packet). Note: You may use aluminum foil in place of parchment paper.
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