Chilean Sea Bass in Parchment with Fennel and Capers
Ingredients:
2 1/2 Lbs Chilean sea bass filets
3 Tbsp small capers, drained and rinced
2 small fennel bulbs, fronds reserved
1 lemon, sliced
2 dill sprigs
2 Tbsp butter
Olive oil
3 1/2 oz white wine
Sea salt and freshly ground black pepper
COOKING INSTRUCTIONS
SERVES 4
Preheat the oven to 375 degrees F
Season the fish really well inside and out. Finely slice the fennel divide into 1/4s.
Cut 4 Pieces of Parchment paper and fold into triangles to create a middle line.
On one side of the middle line of the square of paper place the sliced fennel and a piece of fish on top. Sprinkle in the capers and line the lemon slices on top the fish. Top with the dill and dot over the butter in small pieces.
Drizzle the fish with a little olive oil. Pour the wine into the package, and then bring other half of the parchment over the top and fold along the edges to secure folding the end under to seal.
Place the packages on a cookie sheet and bake in the oven – about 15-20 minutes until the fish is just cooked through testing with a thermometer. ( 145 degrees)
Remove from the oven and leave to rest for a few minutes before serving
Cut a x with scissors in the top of the parchment and peal back and serve in the paper. (be careful of the hot steam when you cut into the parchment). Serve sprinkled with the reserved fennel fronds and a slice of lemon.
