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Stripped seabass en papillote

Ingredients

  • 4 113 gram striped skinless striped bass fillets
  • 2 green zucchinis, julienned
  • 2 medium carrots, peeled and julienned
  • 1 yellow onion, julienned
  • 4 cloves of garlic, minced
  • 3 tablespoons (45 milliliters) olive oil
  • Salt and pepper
  • 1 large lemon, sliced into rings
  • 8 sprigs of tarragon
  • 113 grams butter, cubed
  • 1/4 cup (60 milliliters) Pernod

Special equipment:

  • Parchment paper, cut into circles or crescents

Directions

  1. In a bowl toss zucchini, carrots, yellow onion, garlic, olive oil, salt, and pepper.
  2. In the front third of each piece of parchment paper place nest of veggies.
  3. Top with a portion of fish.
  4. Top with lemon slice, butter cube, two sprigs of tarragon, salt and pepper.
  5. Pour one quarter of Pernod over the top of the fish.
  6. Fold and wrap parchment to create a sealed pocket (‘papillote’).
  7. Repeat process to assemble 3 more papillotes, using the remaining ingredients.
  8. Preheat oven to 425 F (220 C).
  9. Bake fish papillotes in the oven for 10-12 minutes or until the fish is cooked.
  10. Remove from oven. Serve hot.


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