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

Parchment-Baked Sea Bass with Morels and Red Wine Sauce image

Yield Serves 2

Number Of Ingredients 7

1 1/2 cups bottled clam juice
3/4 ounce dried morels, rinsed, drained
2 teaspoons vegetable oil
2 8-ounce sea bass fillets (each about 1 1/2 inches thick)
2/3 cup dry red wine
1 tablespoon minced shallots
1 1/2 teaspoons cornstarch

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.

Sake Sea Bass in Parchment image

Provided by Melissa Roberts

Yield Makes 6 servings

Number Of Ingredients 7

1/2 cup sake
1 1/2 tablespoons soy sauce
1 teaspoon grated peeled ginger
1 teaspoon sugar
6 (6-ounces) pieces skinless sea bass fillet (about 1 inch thick), any bones removed
1/2 cup sliced scallions
Equipment: 6 (12-to 15-inch) squares of parchment paper or foil; kitchen string

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.