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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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