Sea Bass with Pumpkin and Mushrooms Recipe

Name: Sea Bass with Pumpkin and Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 thin slices sugar pumpkin (less than 1/4 inch thick); 2 tablespoons butter, divided; 1 (4 ounce) fillet sea bass; 1 teaspoon lemon juice; 1 pinch salt; 2 thin slices garlic; 2 ounces mixed mushrooms (such as maitake, king, or trompette); 3 tablespoons sweet vermouth; 1 small pinch tarragon, finely chopped; Reynolds Wrap Aluminum Foil; Reynolds Parchment Paper

Servings: persons

2 thin slices sugar pumpkin (less than 1/4 inch thick)
2 tablespoons butter, divided
1 (4 ounce) fillet sea bass
1 teaspoon lemon juice
1 pinch salt
2 thin slices garlic
2 ounces mixed mushrooms (such as maitake, king, or trompette)
3 tablespoons sweet vermouth
1 small pinch tarragon, finely chopped
Reynolds Wrap Aluminum Foil
Reynolds Parchment Paper

1
Place a sheet of Reynolds Wrap Aluminum Foil on a work surface and put a parchment sheet on top of foil.
2
Place pumpkin slices in the center of the parchment.
3
Add one tablespoon of butter on top of the pumpkin and place fish on top of butter.
4
Season with a squeeze of lemon and pinch of salt, then add remaining butter, garlic and mushrooms to the top of the fish; add vermouth.
5
Bring up foil sides.
6
Double fold top and ends to seal packet, leaving room for heat circulation inside.
7
Bake at 400 degrees F for 8 minutes.
8
Open packets carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet.
9
Place fish on plate.
10
Pour juice from the foil into a pot bring up to a boil.
11
Add tarragon immediately and gently spoon over fish to serve right away.

322

kcal

Calories

Fat

Carbs

Protein

Fat 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 11 ingredients. The key ingredients include: 2 thin slices sugar pumpkin (less than 1/4 inch thick), 2 tablespoons butter, divided, 1 (4 ounce) fillet sea bass, 1 teaspoon lemon juice, and more.

Yes, Sea Bass with Pumpkin and Mushrooms 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.

Sea Bass with Pumpkin and Mushrooms

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