Sweet, buttery, Chilean sea bass is gently steamed in a parchment packet with onions, peppers and tomatoes.
- 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 or other rice
- fresh parsley for garnish if desired
- 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.
- 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
- 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.
- Give the steaming liquid a quick stir and pour half into each packet and close, carefully folding the end to seal. (see video)
- 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.
Be careful when opening the packets – they will give off steam
Keywords: Chilean sea bass, fish, en papillote, steamed fish,