Castella Imports

Sea Bass in Parchment

Ingredients

2 lbs sea bass fillet, 1” thick
2 tbsp Aegean Extra Virgin Olive Oil
6 thin slices red onion
2 fresh fennel or dill sprigs
6-8 lemon slices, each ½” thick
1 tbsp Castella Capers, rinsed and drained
Freshly Cracked Castella Black Pepper to taste
Splash of dry white wine
Salt to taste

Method

  1. Preheat oven to 400°F
  2. Cut a piece of parchment twice the size of the piece of fish. Lay the paper on a baking sheet and place the fish in the center. Drizzle the fish with the olive oil and arrange the onion slices and the sprigs of fennel or dill on top.
  3. Place the lemon slices in a row on top of the fennel. Scatter the capers on top and sprinkle with the pepper. Splash  the assembled fish with white wine.
  4. Wrap the paper around the fish and other ingredients and make a tight fold down the length of the fish so no steam will escape. Tuck the ends under the fish. Bake about 30 minutes, or until it is opaque in the center.
  5. Slide the fish bundle onto a warmed serving platter, open parchment, sprinkle with salt and immediately serve.


Courtesy of Olive Oil From Tree to Table by Peggy Knickerbocker