Sea Bass En Papillote

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Recipe by executive chef Bryce Courmier, Gray Plantation



Makes 6 servings 6 sea bass fillets (5 ounces each)




  • 1 1/2 teaspoons salt
  • 1/8 teaspoon black or white pepper
  • 6 pieces 15x15-inch parchment paper
  • 1/2 cup butter, in all
  • 2 shallots, minced
  • 1/2 pound button mushrooms, sliced
  • 1/2 cup white wine
  • 3/4 teaspoon lemon juice
  • 1 tablespoon parsley
  • 6 basil leaves




Preheat oven to 350°F. Rinse fillets and sprinkle with salt and pepper. Place on parchment paper and brush with melted butter. Sauté shallots and mushrooms in hot skillet with butter until tender. When done add wine and lemon juice and bring to a boil. Reduce heat and simmer for 2 to 3 minutes. Remove from heat and spoon over fish fillets. Sprinkle fish with parsley and garnish each with a basil leaf. Wrap paper firmly around fish. Bake until fish is flaky, 7 to 8 minutes.


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