Chilean sea bass is one of my favorite white fish. Apart from being sustainable, it is mild with a moist, flaky texture.
Cooking "en papillote" is a very easy and fun way to prepare it. You seal the ingredients in little parcels of parchment paper or foil, pop it in the oven and voilà! Dinner is ready!
2 pieces of Chilean Sea Bass
2 cups of cherry tomatoes cut in half
4 chopped asparagus (I used white but green is fine)
1 cup of fresh peas
1 tbsp of chopped onion
1 garlic clove in thin slices
2 tbsp of chopped kalamata olives
olive oil and white wine
salt, pepper to taste
Preheat the oven to 375˚F
On a rectangular piece of foil or parchment paper, start by layering the vegetables, sprinkled with a
little salt and pepper. I like to put the garlic and onions in the bottom reserving a couple garlic slices.
Top the vegetables with the fish, and put a couple garlic slices on top. Season with salt and pepper,
add a splash of white wine and a good olive oil drizzle.
Seal everything inside the parcels by folding the edges. They will look like big empanadas.
Bake it for 20 minutes and serve immediately.