Sea Bass Papillote
Citrus & Beet Papillote
So excited to launch a new video series on Fab Fit Fun TV. There is nothing that’s cleaner looking and tasting. A pretty present that hits the table without any worry you overcooked the fish. The best part is any fish and any vegetable will do once you master this technique. And it doesn’t smell up your house.
4 4-oz. portions sea bass or any preferred fish
1 cara cara orange, thinly sliced
1 yellow beet and 1 red beet, sliced thinly on a mandolin
Extra virgin olive oil
Few sprigs dill, picked and separated
Juice of 1 lemon
1 cup radishes, thinly sliced
Preheat oven to 450° F. Pat dry fish. Cut 4 pieces of parchment paper into a heart shape.
Layer citrus and beet slices on one side of each heat. Top with fish. Drizzle and sprinkle with olive oil and salt and then top with a few sprigs dill. Seal parchment and place on sheet tray. Bake for 15 minutes.
Cut open and brush cooked dill to the side. Add some fresh bright green dill. Spritz with the juice of a lemon, throw a couple of radish slices in and drizzle with olive oil.