Grilled Striped Bass with Plums and Potato-Mushroom

Name: Grilled Striped Bass with Plums and Potato-Mushroom Papillotes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound fingerling potatoes, scrubbed; 1/2 pound hen-of-the-woods or oyster mushrooms, thickly sliced lengthwise; 1 tablespoon plus 1 teaspoon tamari; 1 tablespoon plus 1 teaspoon balsamic vinegar; 3 tablespoons extra-virgin olive oil; Salt and freshly ground pepper; Four 6-ounce striped bass fillets, skinned; 2 teaspoons chopped rosemary; 4 round purple plums, halved and pitted; Watercress sprigs, for garnish

Servings: persons

1
Light a grill.
2
Preheat the oven to 500.
3
In a medium saucepan of boiling, salted water, cook the potatoes until tender, about 10 minutes.
4
Drain and let cool.
5
Peel the potatoes and halve them lengthwise.
6
Tear off four 20-by-14-inch sheets of parchment or foil.
7
Spread equal amounts of potatoes and mushrooms on half of each sheet.
8
In a small bowl, mix the tamari with the vinegar and 1 tablespoon of olive oil.
9
Drizzle over the potatoes and mushrooms and season with salt and pepper.
10
Fold the sheets over the vegetables and crimp to seal, if using parchment; if using foil, fold in the edges to seal the packages.
11
Transfer the papillotes to 2 baking sheets and bake for about 15 minutes, or until sizzling.
12
Drizzle the bass fillets with 1 1/2 tablespoons of the olive oil, sprinkle with the rosemary and season with salt and pepper.
13
Drizzle the plums with the remaining 1/2 tablespoon of olive oil.
14
Grill the bass over high heat until nicely charred and just cooked, 3 to 4 minutes per side.
15
Grill the plums, cut side down, until lightly charred, about 2 minutes per side.
16
Transfer the bass fillets and plums to plates.
17
Set a papillote on each plate and open it, pouring out the potatoes, mushrooms and any juices.
18
Watch out for the hot steam.
19
Serve garnished with watercress.

203

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 pound fingerling potatoes, scrubbed, 1/2 pound hen-of-the-woods or oyster mushrooms, thickly sliced lengthwise, 1 tablespoon plus 1 teaspoon tamari, 1 tablespoon plus 1 teaspoon balsamic vinegar, and more.

Yes, Grilled Striped Bass with Plums and Potato-Mushroom Papillotes falls under the General 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.

That's it — enjoy your meal!

Grilled Striped Bass with Plums and Potato-Mushroom Papillotes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions