Name: Sea Bass and Artichokes Papillotes
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 4 serving(s)
Ingredients: 1/4 cup (60 ml) lemon juice; 1/4 cup (60 ml) olive oil; 1/4 cup (60 ml) chopped fresh chives; 1/4 cup (60 ml) chopped fresh basil; 1 tablespoon (15 ml) honey; 1 teaspoon (5 ml) Dijon mustard; Grated zest of 1 lemon; Salt and pepper; 6 large artichoke bottoms; 4 skinless seabass fillets; skinless Pangasius fillets; 1/2 cup (125 ml) chopped walnuts, toasted; 4 teaspoons (20 ml) butter, cut into 4 cubes; 4 large sheets of aluminum foil

Preparation

Vinaigrette
- In a bowl, combine all the ingredients with a whisk. Season with salt and pepper. Set aside.
- Preheat the grill, setting the burners to high or the oven to 200 °C (400 °F).
FISH
- In a saucepan, place the artichokes with the lemon juice and cover with water. Season with salt. Bring to a boil and simmer until tender, 8 to about 10 minutes. Cut each into eight segments.
- Scatter the artichokes in the centre of the four aluminum foil sheets. Season with salt and pepper. Lay the fish on the artichokes. Sprinkle with nuts and place a cube of butter on each fillet. Season with salt and pepper. Seal the papillotes.
- Reduce the temperature of the grill to medium. Bake the papillotes for about 12 minutes or until the fish is cooked, depending on thickness.
- Open the foil and drizzle with the vinaigrette.

Sea Bass and Artichokes Papillotes

Categories

Ingredients

Vinaigrette

FISH

Preparation

Vinaigrette

FISH

Personal Note