Striped Bass En Papillote
- Total Time
This bass is cooked in a parchment paper pouch, which seals in juices and flavor, and makes clean-up quick and easy.
yellow tomato(es)½ cup(s), diced
uncooked zucchini¼ cup(s), cut in strips
uncooked red onion(s)¼ cup(s), sliced, sliced
sweet red pepper(s)¼ cup(s), cut in strips
olive oil1 Tbsp
fresh parsley1 Tbsp, chopped
fresh oregano2 tsp, chopped
table salt½ tsp, divided
black pepper¼ tsp, freshly ground divided
uncooked striped bass fillet(s)1 ½ pound(s), four 6-oz pieces
crumbled feta cheese2 Tbsp
fresh lemon juice4 tsp
- Preheat oven to 500°F.
- Combine first 7 ingredients, 1⁄4 teaspoon salt, and 1⁄8 teaspoon black pepper in a small bowl. Toss gently.
- 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.
- 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.