Chilean Sea Bass
Moist and flaky Chilean sea bass is baked in parchment with lemon, dill, and capers, then finished with tender vegetables and a buttery, herb-infused steam.
Ingredients
2 Chilean sea bass fillets (6 oz each)
2 Tbsp butter
1 lemon, thinly sliced
1 small zucchini, sliced into thin rounds
½ cup cherry tomatoes, halved
2 Tbsp fresh dill, chopped
1 garlic clove, minced
2 Tbsp capers, drained
Salt and pepper to taste
Parchment paper sheets (large enough to wrap each fillet)
Macronutrients
Protein: 49g
Fat: 32g
Carbs: 8g
Preparation
Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare the Parchment Paper: Cut two large squares of parchment paper, each large enough to fully wrap a sea bass fillet and vegetables.
Assemble the Ingredients: Place each sea bass fillet in the center of a parchment square. Drizzle 1 Tbsp butter over each fillet and season generously with salt and pepper. Divide the sliced zucchini slices (1 small), halved cherry tomatoes (½ cup), minced garlic (1 clove), and drained capers (2 Tbsp) evenly between the two packets, arranging them around the fish. Top each fillet with chopped fresh dill (2 Tbsp) and a few lemon slices.
Seal the Parchment Packets: Fold the parchment over the fish and vegetables, then crimp the edges tightly all around to seal the packets well (you want to create a steam pocket).
Cook: Place the parchment packets on a baking sheet and bake in the preheated oven for 12-15 minutes, or until the sea bass is cooked through and flakes easily with a fork.
Serve: Carefully open the packets (beware of hot steam) and transfer the sea bass and vegetables to a plate. Drizzle any remaining juices from the parchment over the fish. Serve immediately.
16 reps