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.