By Chef Bao
This fish and asparagus en papillote (or fish in parchment) served with a bright green sauce is a fresh, healthy dinner that’s both easy and delicious! Striped bass is a low-fat source of selenium and omega-3 fatty acids. A study found that eating baked or broiled fish once a week could boost your brain power and reduce your risk for Alzheimer’s disease and memory loss.
Recipe
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Makes 2 servings
Ingredients
For the vinaigrette
2 tablespoon Yellow Mustard
1 tablespoon Honey
1 tablespoon Red Wine Vinegar
1 tablespoon Lemon Juice
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
2 tablespoon Olive Oil
For the vegetable salad
5 stalks Asparagus
3 stalks White Asparagus
1/2 medium Zucchini
1 tablespoon Olive Oil
1 teaspoon Salt
1 tablespoon Peas
1 medium Tomato
For the fish
2 tablespoon Butter
5 slices Ginger, Sliced
3 stalks Green Onions
6 ounces Striped Bass
1 tablespoon White Wine
1/4 teaspoon Salt
For the green sauce
1/4 cup Curly Parsley
1/3 cup Cilantro
2 stalks Jalapeno
1 teaspoon Lemon Zest
2 tablespoon Parmesan Cheese
1 tablespoon Mint
1/2 teaspoon Black Pepper
1/4 teaspoon Salt
1/4 cup Olive Oil
Directions
- To make the vinaigrette: In a large bowl, combine yellow mustard, honey, red wine vinegar, lemon juice, salt, black pepper, and olive oil.
- To make asparagus salad: Peel the roots of the asparagus and cut it in half lengthwise. Slice a zucchini in half, remove most of the insides, then slice into long strips. Place asparagus and zucchini into boiling water, add olive oil and salt, then add in the peas. Blanch vegetables for 2 minutes, remove with a strainer, and transfer into a bowl of cold water to cool. Slice the tomato and remove the insides, then dice it into cubes. Drain the blanched vegetables, and toss the vegetables and diced tomatoes in the vinaigrette. Set aside.
- To make fish en Papillote: Spread butter on the parchment paper, and top with sliced ginger, green onion, and fish fillet. Season the fish with white wine and salt. Fold the sides of the parchment paper over the fish and staple each side to close. Place the fish packet into a pan and cover it with a lid, steam the fish for 5 minutes over medium-low heat.
- To make the green sauce: Chop parsley, cilantro, and jalapeno and place into a blender. Add in lemon zest, parmesan cheese, mint, black pepper, salt, and olive oil, and blend all ingredients into a smooth sauce.
- To serve: Place a dollop of green sauce in the middle of the plate. Put the steamed fish fillet on top. Arrange asparagus salad on the side, drizzle a little salad dressing over the fish and serve immediately.
