Chilean Sea Bass in Parchment
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Parchment is traditional, but foil may be used.
Ingredients:
- 4 sea bass fillets
- 2 tsp chili paste
- 4 tsp sesame oil
- 2 bunches scallions
- 1 tsp fresh minced ginger
- 2 tsp soy sauce
Directions:
Preheat oven to 450°F. Cut four 12-inch squares of parchment paper.
Fold in half; using kitchen shears, shape each piece like a heart. Open parchment
paper, and place the sea bass fillet near the center of the paper heart. Rub
1/2 tsp of chili paste into each fillet. Pour 1 tsp of sesame oil over each
fillet. Sprinkle the scallions and ginger on the sea bass. Drizzle 1/2 tsp
soy sauce over each fillet.
To close the parchment paper, brush the edges lightly with water. Fold the
free half over the fish, closing it like a book. Fold the edges of the paper
over making a very narrow fold. Make another fold, this time crimping the
edges as you fold the paper around the fish.
Place packages on a baking sheet. Brush parchment with melted butter, if
desired. Bake using the timetable of 1-inch fillet for 10 minutes. Remove
from oven, and let rest a few minutes. Serve on each plate, and slit the paper
open with a knife. You may eat the fish, using the parchment paper as a liner
for the fillet.
Makes 4 servings
Per Serving: 176 calories (7.5g calories from fat); 7.5g total fat; 1.4g
saturated fat; 53.5mg cholesterol; 395.4mg sodium; 1.8g total carbohydrates
24.4g protein.
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