How to Cook Chilean Sea Bass en Papilliote – with Peppers, Onions and Tomatoes
I spent the bulk of my adolescence and adult life at the seashore. A place where I could get seafood of many kinds any time I wanted often it was right off the boat. Sometimes the boat came to me; one night there was half of a tuna in a box full of ice sitting on the doorstep of the house. A client had left it for my husband. The other treat we would share was fresh lobster – the hubby was a diver and he would, on occasion, bring some home from the wrecks he was exploring. Aaaaaah, fresh lobster. Now I live in beef country. I have people gifting us deer (and I am very grateful!) but fresh scallops? Not so much. But there are ways to get quality seafood at home no matter where you live. There are a number of companies that ship flash frozen fish and seafood. Everything from shellfish like dungeness crab and even crawfish has been of outstanding quality. Today I am sharing how to cook Chilean Sea Bass en Papillote – a recipe that is simple yet very flavorful.
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Chilean Sea Bass en Papillote with Onions, Peppers and Tomatoes
Serves 2
- 2 6oz Chilean sea bass filets, thawed
- 1 large, sweet onion sliced thinly into rings
- 1 bell pepper trimmed, seeded and cut into strips
- 1 large tomato cut into small dice
- Olive oil
- salt and pepper to taste
- 1/8 cup mirin or white wine
- 1/8 cup soy sauce
- 1 TBS grated fresh gingerroot
- 1 TBS rice vinegar
- 1 tsp fish sauce
- 2 cups cooked jasmine rice or other rice
- fresh parsley for garnish if desired
How to Cook Chilean Sea Bass en Papillote
- Preheat the oven to 350°
- Tear two large sheets of parchment paper and fold in half to make a crease. Then open and spread a bit of olive oil on the center of one side.
- Set aside 12 onion rings then cut the remaining onion into strips. (A mandoline makes it easy to get even slices)
- Add the tomato pieces, onion and pepper strips to a medium bowl and drizzle with a little olive oil and sprinkle with salt and pepper. Set aside.
- Season the filets with salt and pepper. Place a series of onion rings on the oil on the parchment and top with the fish.
- Top each fish filet with half of the vegetable mixture.
- Mix the steaming liquid; add the mirin or white wine, soy sauce, gingerroot, rice vinegar and fish sauce in a measuring cup. Taste and add salt if necessary. Set aside
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- Fold the parchment packet: place the closed end towards you. Fold a section and crease, fold a section and crease and continue until there is about an inch left. Place on a baking sheet. (there is a video below)
- Give the steaming liquid a quick stir and pour half into each packet and close, carefully folding the end to seal.
- Bake in the preheated oven for 20 minutes
- CAREFULLY open packets – they will still contain some steam and it can burn.
- Serve the fish and vegetables over the jasmine rice. Carefully pour the remaining liquid over top. Add some fresh chopped parsley if desired.
How Was the Chilean Sea Bass en Papillote with Peppers, Onions and Tomatoes?
You now know how to cook Chilean sea bass en papillote – isn’t it easy?. Since the fish gently steams it comes out moist and tender. I suppose one could overcook the fish this way but I have never experienced it. The timing on cooking is always going to depend on the thickness of the filets so it can be different from meal to meal but it’s such a great way to cook fish – and easy! Since I can’t eat peppers I made my packet with just the onions and tomatoes and it was yummy.
I served the meal with a side vegetable of glazed carrots but it really is a self contained meal with the veggies in the parchment. The hubby was just in the mood for carrots. I have made lobster en papillote as well as variations on salmon en papillote. Anything you want to cook gently is perfect for this method of cooking. The steaming liquid flavors the fish, seafood or chicken and a light sauce is left to pour on rice or pasta.
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