Best Parchment Baked Sea Bass With Morels And Red Wine Sauce Recipes

SAKE SEA BASS IN PARCHMENT

Steps:

• Preheat oven to 400°F with a baking sheet on bottom rack.
• Stir together sake, soy sauce, ginger, and sugar in a bowl.
• If fish fillets are more than 4 inches long, fold ends under. Put a fish fillet in center of each parchment square and season with 1/4 teaspoon salt (total). Working with 1 portion at a time, sprinkle fish with some of scallions and spoon some of sake mixture over top (hold up 2 corners of parchment to prevent liquid from running off). Gather sides of parchment up over fish to form a pouch, leaving no openings, and tie tightly with string.
• Bake on hot baking sheet until fish is just cooked through, 10 to 12 minutes.

PARCHMENT-COOKED FISH WITH MORELS, SPRING GARLIC, AND THYME

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place morel mushrooms in a dry skillet over medium heat and sprinkle with salt and black pepper. Cook, stirring often, until the mushrooms release their juice and the juice evaporates, about 5 minutes.
• Sprinkle halibut fillets with salt and black pepper on both sides.
• Heat butter in a large skillet over medium-low heat and cook the halibut fillets until golden brown on the outside, about 2 minutes per side. Remove fish from skillet and set aside.
• Cook and stir garlic scapes in the same skillet used to cook fish until fragrant, about 1 minute. Remove pan from heat and stir morel mushrooms and thyme with the garlic scapes until combined.
• Fold a piece of parchment paper in half crosswise. Use scissors to cut a very large valentine-like heart shape out of the folded paper, as large as possible. Repeat with remaining parchment to make 4 large heart shapes.
• Open the heart shapes; brush right sides of the hearts with canola oil.
• Place 1/4 morel mushroom mixture in the left (unoiled) half of each heart. Place a halibut fillet on the mushroom mixture. Sprinkle fish with salt and black pepper.
• Fold the oiled right half of the heart over the fish. Fold about 1/4 inch of parchment paper over, starting at the rounded end, and work your way down to the point, folding as you go. Fold the edge over a second time to enclose fish and mushrooms in a bundle with a double-folded, sealed edge.
• Leave about 1/4 inch of the bottom point unfolded.
• Use a straw inserted into the open bottom to blow air into the bundle, making it puff up like a small balloon. Twist the bottom closed to enclose the air.
• Place parchment bundles on 2 baking sheets; don't let the bundles touch each other.
• Bake in the preheated oven until fish is no longer translucent in the center, about 15 minutes.
• To serve, plate each portion and carefully cut open the parchment to reveal the fish, mushrooms, and juices. Bundle will release hot steam when opened.