Parchment Baked Sea Bass With Morels And Red Wine Sauce Food

BAKED SEA BASS WITH ROASTED GARLIC, CHILI, AND ROSEMARY

Steps:

• Set the oven to 400°F Place the garlic cloves in a roasting pan and drizzle with 2 tablespoons of olive oil.
• Season with a little salt and freshly ground black pepper and roast for 10 minutes or so until soft and creamy inside.
• Put a piece of parchment paper large enough to wrap the fish in on top of a piece of foil cut to the same size, making sure that the shiny side is facing downwards.
• Lay the bass on top and tuck the garlic in the stomach cavity and around the fish.
• Scatter the crumbled chilies over the top; lay the rosemary on the fish and season with a sprinkling of salt.
• Fold the foil up and crimp at the edges to form a parcel. Pour in the wine and remaining olive oil and seal the rest of the foil so that the fish is completely enclosed - it should look like a large pastie!
• Bake for 25 minutes then remove from the oven. To serve, open the parcel in front of your guest, squeeze over the lemon and dive in!

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.

GINGER-GARLIC FISH IN PARCHMENT

Steps:

• Preheat oven to 375 degrees F.
• Rip off 4 pieces of parchment to form packets each about 12-inches long. Season fish with salt and pepper. Place a piece of parchment in a shallow dish then in the center of the paper stack 1/4 of the scallions and shiitakes, layer with slices of ginger and garlic and top with fish. Combine the honey, vinegar and tamari and pour 1/4 of the sauce over fish. Fold over the top of the parchment then roll the sides in to form a sealed pouch. Repeat with remaining parchment and ingredients. Arrange the pouches on a baking sheet and roast in hot oven 12 to 14 minutes.

PARCHMENT-BAKED SEA BASS WITH MORELS AND RED WINE SAUCE

Steps:

• Bring 1 1/4 cups clam juice to boil in small saucepan. Add morels; remove from heat. Let stand until soft, about 35 minutes. Strain mixture; reserve morels and soaking liquid separately.
• Preheat oven to 475°F. To form heart-shape packets, stack two 14-inch squares of parchment or foil and fold in half, forming rectangle. Cut into half-heart shape. Open hearts; brush each with oil. Place 1 fish fillet on 1 half of each heart. Sprinkle fish with salt and pepper. Top fish with morels, dividing equally. Fold parchment or foil over fish, folding edges over tightly to seal and enclosing fish completely. Place on baking sheet. Bake until fish is opaque in center, about 15 minutes.
• Meanwhile, boil wine and shallots in small saucepan until wine is reduced to 1/4 cup, about 6 minutes. Add reserved mushroom soaking liquid; boil until reduced to 1/2 cup, about 4 minutes.
• Mix cornstarch and remaining 1/4 cup clam juice in small bowl. Whisk into sauce. Simmer over medium heat until sauce thickens, about 1 minute.
• Place packets on plates. Open packets; spoon sauce over fish and serve.