I spent the bulk of my adolescence and adult life at the seashore. A place where I could get seafood of many kinds any time I wanted often right off the boat. Sometimes the boat came to me; one night there was a tuna in a box full of ice sitting on the doorstep of our house. A client left it for my husband. He used to dive and would, on occasion, bring me home lobster.
Aaaaaah, fresh lobster.
Now I live in beef country. I can get a prime rib to feed the two of us for under $15 but fresh scallops?
Then I found Anderson Seafoods one day on Facebook. They ship fresh seafood.
The most wonderful Alberto sent me a box o'seafood and you will see what I have done with it starting with today's treat - Chilean Sea Bass en Papillote.
Preheat the oven to 350°
Cooking in parchment is, if you ask me, one of the best ways to cook fish. It is a no-fail method. The fish always comes out nice and moist.
I started with the beautiful fillets of Chilean sea bass. These had been shipped to me in Anderson Seafood's specially designed packing box and it arrived cold and fresh.
I ripped off a sheet of parchment paper and rubbed a bit of olive oil on the bottom. I had my vegetables at the ready; a homegrown onion and a pepper fresh from the garden. I cut half the onion into rings, the other half I just roughly chopped.
I cut the pepper into strips. I mixed the cut pepper and onion with a bit of olive oil and salt and pepper. I cut a tomato and let it sit in a bowl with a bit of salt.
I put the onion rings on the oiled parchment.
I sprinkled the fish with salt and pepper and then put the fillet on the onion rings, then the onion and pepper mixture and finally the tomatoes.
Then I made the steaming liquid. I put some mirin (1/8 cup), soy sauce (1/8 cup), fish sauce (four good shakes) and white vinegar (1TBSP) into a measuring cup.
Now comes the fun part! Making the parchment package. It's important that it is sealed tightly because you want the fish to steam.
Fold the parchment over and start folding it in on an angle until you get most of the way around. Just before you complete the half circle pour in half of the liquid from the measuring cup.
Then seal it to the end being sure that it is completely closed.
Put your sealed packages on a heavy duty baking tray.
Bake for 20 minutes. There will be brown spots on the parchment paper.
When you go to open the packages BE CAREFUL. The fish has steamed and there is still some steam inside that can burn.
Isn't it pretty?
I served this on rice with carrots in a brown sugar and mustard glaze.
The fish was OUT OF THIS WORLD. It was cooked perfectly and had a delicious buttery taste even though I used no butter in it's preparation. This was restaurant quality fish! The steaming liquid added a nice taste to the rice.
The hubby and I were happy eaters.
I can't wait to try the other fish I was sent.
Anderson Seafoods is committed to providing premium products to restaurants and to the home cook. Even out here in the middle of nowhere Montana I was able to cook a delicious fresh fish dinner.
Stay tuned for future fish treats...
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Disclosure: I was sent a box o'fish gratis from Anderson Seafoods. Any opinions expressed are my honest opinions and were not impacted by my receipt of the free product. I received no monetary compensation for this post.