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Recipe

Striped Bass en Papillote

Scott Phillips

Servings:4

Roasting fish in packets (en papillote) allows it to steam in its own juices, intensifying its flavor. Substitute black bass or halibut if striped bass is unavailable.

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  • 2汤匙。加4茶匙。无盐黄油
  • 1 Tbs. extra-virgin olive oil; more for drizzling
  • 1 9-oz. package frozen artichoke hearts, thawed and patted dry, halved if large
  • 2 medium cloves garlic, minced
  • 2汤匙。加4茶匙。dry vermouth
  • 5 oz. (about 1 cup) grape tomatoes, halved
  • 2汤匙。chopped fresh mint
  • 4 6盎司。无皮条纹鲈鱼圆角
  • Kosher salt and freshly ground black pepper

Nutritional Information

  • Calories (kcal) : 340
  • Fat Calories (kcal): 160
  • Fat (g): 18
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 165
  • Sodium (mg): 340
  • Carbohydrates (g): 8
  • Fiber (g): 4
  • Protein (g): 33

Preparation

  • Position racks in the upper and lower thirds of the oven and heat the oven to 450°F. Put a large rimmed baking sheet on each rack.
  • 加热2汤匙。将黄油与油在12英寸的煎锅中用中火加热,直到黄油的泡沫消退。加入切碎的朝下,煮熟,不搅拌,直到浅金色,2至3分钟。加入大蒜,煮,搅拌,直到香,大约30秒。搅拌2汤匙。苦艾酒并从火上移开。搅拌西红柿,薄荷和1/2茶匙。每个盐和胡椒。转移到盘子上,放在一边冷却。
  • Cut four 12×18-inch sheets of heavy-duty foil. Set one piece of fish on one side of each sheet and season each with 1/8 tsp. each salt and pepper. Spoon the artichoke-tomato mixture over the fish, dividing it equally. Top each with 1 tsp. of the remaining vermouth and dot with 1 tsp. of the butter. Fold the foil over the fish and crimp the edges to seal completely, leaving some air space inside.
  • Transfer the packets to the hot baking sheets and bake until the packages puff, about 15 minutes. To test for doneness, plunge a paring knife through the foil and the fish and hold it there for 5 seconds. Touch the side of the knife to your lip; if it feels warm the fish is cooked through. Transfer the packets to plates and serve.

Reviews

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Reviews (7 reviews)

  • emishred|06/13/2017

    这真是太好了。我省略了造币厂,增加了洋蓟和西红柿。这太棒了。我不得不增加烹饪时间,但值得等待。

  • cookie53|2014年10月8日

    It's possible to make this on top of the stove in a skillet with a lid. Start by browning the artichokes and follow the directions through to adding the grape tomatoes, mint, salt and pepper. Nestle the seasoned fish down into the vegetables and cover, steaming just until the fish is barely done. I have substituted white wine for vermouth, parsley for mint, and cod for striped bass. It's always so good with a nutty brown-butter flavor from the original cooking of the artichokes. Wonderful!

  • fuzzycat|04/12/2014

    可口的!我使用了新鲜的大比目鱼,如上所述遵循配方的平衡。美好的晚餐 - 对于客人来说,这是一个很好的晚餐,因为您可以将所有人提前做,然后在抵达时放入烤箱。

  • ArizonaCook|2014年2月14日

    Made this with halibut and left the mint out, using a small amount of oregano. Very good!

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