Gluten Free Sea Bass & Potatoes en Papillote Recipe

I’m always up for serving food in a cool presentation. And when that presentation is fancy, improves the flavor of the ingredients and is easy to boot, well I’m not just up for it. I am over the moon about it.

Sea Bass & Potatoes en Papillote, aka Fancy Schmancy Fish is just fish, veggies and some seasoning cooked in parchment paper. And that’s what I made for Sunday Dinner this week. It was so wonderful, looked oh so tres chic and so super simple I can’t believe I haven’t been doing this for years.

Basically you wrap up the food in parchment (or you can use foil), toss it in the oven and then listen to the oohs and ahhs at serving.

Sea Bass is pretty expensive and I’m not even sure if it is politically correct to eat anymore (but it is oh so yummy) so you can certainly use halibut or cod – just be sure and get thick slices, about one inch thick, so it won’t get overdone.

Here’s a step-by-step on how to do it.

Gluten Free Sea Bass & Potatoes en Papillote Recipe

Directions

Take a piece of parchment (or foil) that is about 15 inches by 15 inches and lay it on a work surface.  Slice up 2 small new potatoes very thinly – about 1/8th of an inch thick and lay in the center of the parchment.  Season the potatoes with salt and pepper.

Lay a 6 ounce piece of fish (sea bass, cod, halibut, etc.) that is about 1 inch thick on top of the potatoes and season that with salt and pepper.

Scatter a few cherry or grape tomatoes around the fish.

Sprinkle on a green onion that has been thinly sliced.

Add a sprig of thyme and a small drizzle of olive oil.

Pull the edges of the parchment together at the top and fold over about 1/2 inch.  Keep folding over and over (about 4 or 5 times) until the top is snug to the fish.

It will now look like this.

Twist the open ends of the packets around twice to wrap securley.

Try a piece of string around each end (this is not completely necessary but it sure looks cool).

Place your packet on a baking dish and bake in a preheated 425 degree oven for 20 minutes.

A few tips:

You can use a thinner cut of fish but then don’t use  root vegetables (potatoes, carrots, etc) in the dish because they won’t get cooked through and reduce your cooking time to 15 minutes.

Make sure your packets are wrapped up tightly to prevent the steam from escaping. Basically you are cooking with steam here, so harness that power!

You can use foil instead of parchment and then you don’t need the string.  I think it would look really cool to wrap up foil packets for a New Years Eve dinner that has a silver and white theme, don’t you?

This is a method, so change up the ingredients anyway you like and have fun.  How about some gluten-free soy sauce with bok choy and water chestnuts, or sliced fennel with orange slices, tomatoes, garlic, black olives and herbs de provence? Let your imagination take hold and go wild. 

Servings

This Gluten Free Sea Bass & Potatoes en Papillote Recipe serves 1

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