CHILEAN SEA BASS IN PAPILLOTE

CHILEAN SEA BASS IN PAPILLOTE image

Categories Fish

Yield 4 servings

Number Of Ingredients 9

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3 tbs olive oil
4 (6 oz) fillets Chilean sea bass with skin (should be about 1-inch thick)
3/4 tsp salt
1/4 tsp black pepper
8 thin lemon slices
8 sprigs fresh thyme
2 garlic cloves, very thinly sliced
12 cherry or grape tomatoes, halved
1 1/2 tbs drained bottled capers

Steps:

Put oven rack in middle position and preheat oven to 400. In a heavy skillet, heat oil, then sauté garlic until pale golden (about 30 seconds). Add tomatoes and a pinch of salt and sauté until tomatoes are softened, about 1 minute. Stir in capers, then remove from heat. Lay out 4 (12 to 15 inch) squares of parchment paper. Drizzle center of each parchment square with a little olive oil, then top with a fish fillet. Slide lemon slices under fish and top with thyme sprigs. Spoon tomato mixture over fish. Gather parchment up around fish to form a pouch, leaving no openings, and and crimp closed (or tie tightly with string and make a bow so that you can untie it easily). Put pouches in a large shallow baking pan and bake until fish is just cooked through, about 12 to 20 minutes (depending on thickness of fish). Transfer fillets with lemon slices to plates using a spatula and spoon tomatoes and juices over top. Serve immediately, discarding thyme before eating.