Striped Bass En Papillote Recipe
Ingredients
| 1/2 cup diced yellow tomato | ||
| Zucchini | 1/4 Cup (16 tbs) | |
| 1/4 cup sliced red onion | ||
| Red bell pepper | 1/4 Cup (16 tbs) | |
| Olive oil | 1 Tablespoon | |
| Parsley | 1 Tablespoon, chopped | |
| Oregano | 2 Teaspoon, chopped | |
| Salt | 1/2 Teaspoon, divided | |
| Ground black pepper | 1/4 Teaspoon, divided | |
| 4 (6-ounce) striped bass fillets | ||
| Feta cheese | 2 Tablespoon, crumbled | |
| Lemon juice | 4 Teaspoon | |
Directions
1. Preheat oven to 500°.
2. Combine first 7 ingredients, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a small bowl. Toss gently.
3. Cut 4 (24-inch) lengths of parchment paper. Fold each in half; open each. Place 1 fillet near fold on each. Sprinkle fillets with 1/4 teaspoon salt and 1/8 teaspoon pepper. Top each evenly with vegetable mixture, feta cheese, and lemon juice.
4. Fold paper; seal edges with narrow folds. Place packets on baking sheets. Bake at 500° for 10 minutes or until puffed and lightly browned.
2. Combine first 7 ingredients, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a small bowl. Toss gently.
3. Cut 4 (24-inch) lengths of parchment paper. Fold each in half; open each. Place 1 fillet near fold on each. Sprinkle fillets with 1/4 teaspoon salt and 1/8 teaspoon pepper. Top each evenly with vegetable mixture, feta cheese, and lemon juice.
4. Fold paper; seal edges with narrow folds. Place packets on baking sheets. Bake at 500° for 10 minutes or until puffed and lightly browned.
Chef
