Doing up fish in papillote has been our jam here at home these days. This citrus herb chilean sea bass in papillote is easy for any weeknight dinner. The fish in papillote always comes out delicious, retaining all of the flavor and juices while leaving the fish tender and flaky. Our go-to for local seafood in Palm Beach County is none other than Independent Seafoods.
Citrus Herb Chilean Sea Bass in Papillote
Ingredients
2 blood oranges
2 tangerines
2 lemons
2 small shallots, diced
1/3 cup champagne vinegar
1/3 cup extra virgin olive oil
1 tbsp oregano
1 tbsp thyme
1/2 tsp sea salt
1/4 tsp freshly cracked black pepper
2 lbs Chilean Sea Bass
Prepare
- First, preheat the oven to 375 degrees Fahrenheit.
- Then slice all of the citrus and divide over the middle three pieces of parchment paper.
- Cut the Chilean Sea Bass into smaller slices.
- Divide the Chilean Sea Bass over the citrus slices.
- Mix the shallots, champagne vinegar, olive oil, oregano, thyme, salt, and pepper in a bowl and evenly pour the mixture over each of the packets of fish.
- Close the packets with the ends of the citrus and bake on baking trays for 15 minutes.
- Remove trays from the oven and allow to cool for 10 minutes.
- Open the packets and carefully serve the Chilean Sea Bass with rice and your favorite salad. Enjoy!
