En Papillote: Chilean Sea Bass
Twas the night before Thanksgiving. We’ve done all the prepping for the big day, but we realized that we needed to still eat dinner. For us, it was important to eat as healthy as we could before the morning Turkey Trot 5K that we’ll be running. And so what’s better than one of our favorite childhood meals: steamed fish?
The best looking fish at the store that day was Chilean sea bass so we figured why not splurge a little and spoil ourselves with some good quality fish? And when you have fish that good, you don’t need much more than very simple ingredients in order to really let the flavor of the fish shine. And so, here’s the recipe to one of our favorite dishes cooked in a different manner than the traditional Asian sense. We decided to cook in en papillote.
Ingredients:
Chilean sea bass fillet
Coconut aminos (substituting for soy sauce)
Rice wine vinegar
Sesame Oil
Minced fresh garlic
Fresh ginger slices
Celery, sliced as seen in the picture
Green onions, chopped
Sliced jalapenos (optional)
Sauce:
There’s really no measurement to it. It’s all just a matter of preference and taste so taste your sauce as you combine ingredients. Remember that if it tastes too salty, you can always add a little bit of water. Also remember that when the fish steams, the juices will also combine with the sauce to help mellow out some of the saltiness.
Combine the coconut aminos, rice wine vinegar, and sesame oil (a little goes a long way for this one) and stir.
Mince up the garlic and add to the sauce.
Slice up the fresh ginger, jalapenos (optional) and green onions and also add to the sauce.
Stir to combine and the taste test to make sure it’s to your liking.
Procedures:
Preheat the oven to 375 F.
Take a good size piece of parchment paper and place the fillet of sea bass on top. Season with salt and pepper.
Add the sliced celery and sprinkle it on top of the fish.
Pour the sauce over the fish and make sure it coats the entire fish.
Fold over the parchment paper and then wrap it around tightly so that there’s no way for steam to escape. I just roll the edges so that it’s tightly wrapped into a little package and it almost looks like an empanada.
Place on a baking sheet (just in case) and into the oven for approximately 20 minutes (more or less depending on the size of your fish).
Once done, carefully pierce or open the package and serve the fish with rice or, if you’re eating low carb like me, with a side of vegetables!
