Black Bass En Papillote Recipe

Cooking Instructions

1. 1

   Prepare the Ingredients

   Preheat the oven to 400°F (200°C). Wash and scrub the fingerling potatoes and slice them in half lengthwise. Peel the pearl onions.

2. 2

   Make the Brown Butter

   In a saucepan over medium heat, melt the butter. Continue cooking until the butter turns a golden brown color and develops a nutty aroma. Remove from heat and set aside.

3. 3

   Assemble the Papillote

   Cut four pieces of parchment paper, about 12 inches long. On one half of each piece, place a handful of fingerling potatoes and pearl onions. Lay a black bass fillet on top, then drizzle with brown butter, and season with salt, black pepper, and fresh thyme. Top with a slice of lemon.

4. 4

   Seal the Papillote

   Fold the parchment over to cover the fish and vegetables. Starting at one end, fold the edges to seal tightly, creating a packet.

5. 5

   Bake

   Place the packets on a baking sheet and bake in the preheated oven for 15-20 minutes, or until the fish is cooked through and the vegetables are tender.

6. 6

   Serve

   Carefully open the parchment packets (watch out for steam) and serve the fish and vegetables directly in the packets or transfer to plates.