Gulf Fish en Papillote

Gulf Fish en Papillote
Photo by Randy Mayor

Ingredients

  • 2 teaspoons butter, divided
  • 1 teaspoon chopped fresh chervil
  • 1 cup vertically sliced red onion
  • ¾ cup (2-inch) julienne-cut celery
  • ½ cup red bell pepper strips
  • ¼ cup dry white wine, divided
  • 1 cup matchstick-cut carrots
  • + 4 more ingredients
    • ¼ teaspoon salt, divided
    • ¼ teaspoon freshly ground black pepper, divided
    • 1 teaspoon chopped fresh tarragon
    • 2 (6-ounce) white sea bass fillets

Preheat oven to 350°. Combine first 6 ingredients, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl. Sprinkle fish evenly with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper. Cut 2 (15-inch) squares of parchment paper. Fold each square in half, and open each. Place half of vegetab...

View full recipe at My Recipes

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