Chilean Sea Bass in Parchment

Parchment is traditional, but foil may be used.

4 sea bass fillets
2 tsp chili paste
4 tsp sesame oil
2 bunches scallions, chopped
1 tsp minced fresh ginger
2 tsp soy sauce

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 10 minutes per inch of thickness of the fillet.

Remove from oven and let rest a few minutes. Serve on dinner plates, and slit the paper open with a knife. You may use the parchment paper as a liner for the fillet, if desired, or remove the parchment completely before eating.

Makes 4 servings

Makes 4 servings

Per serving: 176 calories; 8g total fat; 1g saturated fat; 54mg cholesterol; 395mg sodium; 2g total carbohydrates; 24g protein;

Allergy Warning: Contains WheatContains Soy

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