Chilean Sea Bass In Parchment Recipe

Name: Chilean Sea Bass In Parchment
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Parchment paper; 4 (6 to 7 oz.) portions Chilean sea bass; Salt & freshly ground pepper; 1/4 cup reduced sodium soy sauce; 2 tablespoons rice wine vinegar; 2 tablespoons honey; 3 Thai chili peppers, seeded and chopped; 4 heads baby bok choy, ends trimmed; 4 cloves fresh garlic, chopped; 1 shallot, chopped; Small red bell pepper, seeded and chopped; Small yellow bell pepper, seeded and chopped; 3/4 cup shiitake mushrooms, stemmed and sliced; 3 green onions, sliced

Servings: persons

Parchment paper
4 (6 to 7 oz.) portions Chilean sea bass
Salt & freshly ground pepper
1/4 cup reduced sodium soy sauce
2 tablespoons rice wine vinegar
2 tablespoons honey
3 Thai chili peppers, seeded and chopped
4 heads baby bok choy, ends trimmed
4 cloves fresh garlic, chopped
1 shallot, chopped
Small red bell pepper, seeded and chopped
Small yellow bell pepper, seeded and chopped
3/4 cup shiitake mushrooms, stemmed and sliced
3 green onions, sliced

1
Preheat oven to 375 degrees. Tear off 4 large sheets of parchment paper, about 12-14 inches long. Season the sea bass lightly with salt and pepper. Combine the soy sauce, rice vinegar, honey and chili peppers and set aside.
2
Using two large baking sheets, place one piece of parchment at a time on a baking sheet and start layering the vegetables at a 1/4 end of the paper, in this order: bok choy, shallots, red and yellow peppers, shiitake mushrooms, and green onions. Place a piece of fish on top of the vegetables and top with 2-3 tablespoons of the sauce to cover. Fold the large end of the parchment over the fish stack and roll the sides to seal the ends, making a pouch. Repeat this process with the other three sheets and place two pouches on a baking sheet. Lightly spray tops of pouches with cooking spray.
3
Bake in oven for 10-15 minutes. Serve immediately.

100

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Parchment paper, 4 (6 to 7 oz.) portions Chilean sea bass, Salt & freshly ground pepper, 1/4 cup reduced sodium soy sauce, and more.

Yes, Chilean Sea Bass In Parchment falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chilean Sea Bass In Parchment

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