Sea Bass and "Salad" in Parchment Recipe | Tasting Table
Prep Time:
Cook Time:
14 minutes
Servings:
2 servings
Ingredients
  • 1 lemon, halved
  • 1 teaspoon Dijon mustard
  • ½ teaspoon kosher salt, divided
  • Freshly ground black pepper
  • ½ large shallot, finely chopped
  • 6 fresh rosemary sprigs
  • Two 4- to 6-ounce sea bass fillets, skin removed
  • 1 teaspoon extra-virgin olive oil
  • 3 cups baby spinach
  • 8 cherry tomatoes, halved (or quartered if large)
  • 2 tablespoons dry white wine or dry vermouth
Directions
  1. Preheat the oven to 400°. In a large bowl, whisk together the juice of ½ lemon, the mustard, ¼ teaspoon salt and a pinch pepper. Add the shallot and stir to combine.
  2. On a work surface, place two 12-inch squares of parchment paper. Fold one corner over to make a triangle and press down to crease the paper. Open the triangle and place 3 rosemary sprigs to the left of the crease. Set a sea bass fillet on top of the rosemary, flat side down. Repeat with the other piece of parchment and the remaining rosemary and fish. Season the fillets with the remaining ¼ teaspoon of salt.
  3. To the bowl with the shallot mixture, whisk in the oil, then add the spinach and cherry tomatoes. Toss to combine and mound on top of the sea bass. Drizzle each portion with 1 tablespoon wine. Fold the parchment over and, starting at one corner, fold and crease the edges to seal and make a parchment pouch. Carefully transfer the parchment pouches to a rimmed baking sheet and bake for 12 to 14 minutes (12 minutes for fillets less than 1½ inches thick, and 14 minutes for thicker fillets).
  4. Slice the remaining lemon half into 2 wedges. Use a metal spatula to transfer each pouch to a plate. Carefully rip open the top of each parchment and serve with a lemon wedge. Calories per Serving: 173; Sodium: 566mg; Total Carbohydrate: 7g; Fiber: 2g; Fat: 5g