Striped Bass En Papillote

Ease of Preparation: Medium
Yield: 4 servings

Ingredients:

• 4 x 4-ounce (113 g) skinless striped bass fillets
• 2 green zucchinis, julienned
• 2 medium carrots, peeled and julienned
• 1 yellow onion, julienned
• 4 cloves garlic, minced
• 3 tablespoons (45 ml) olive oil
• Salt and pepper
• 1 large lemon, sliced into rounds
• 8 sprigs of tarragon
• 4 ounces (113 g) butter, cubed
• ¼ cup (60 ml) Pernod

Special equipment:

• Parchment paper, cut into circles or crescents

Method:

In a bowl, toss zucchini, carrots, yellow onion, garlic, olive oil, salt, and pepper.

In the front third of each piece of parchment paper place nest of veggies.

Top with a portion of fish.

Top with lemon slice, butter cube, 2 sprigs of tarragon, salt, and pepper.

Pour one quarter of Pernod over the top of the fish.

Fold and wrap parchment to create a sealed pocket (‘papillote’).

Repeat process to assemble 3 more papillotes, using the remaining ingredients.

Preheat oven to 425 F (220 C).

Bake fish papillotes in the oven for 10-12 minutes or until the fish is cooked.

Remove from oven. Serve hot.