Lup de Mer en Papillote (a fancy way for saying sea bass in parchment)

I've read about really fancy versions of this dish (Julia Child used brioche dough instead of parchment paper to steam the fish), and I had it recently at Mexique, whose chef always gives these traditional dishes his own flair (he uses jalapenos on his!).  In its simplest form though, it is so tasty.  With the intent of making a fancy dinner for my sister last night, I took the opportunity to try my own version of this dish.  Pictured below is the sea bass out of the parchment accompanied by fennel citrus quinoa and garlic sauteed spinach.

An impressive dish

Served with a bottle of wine

Makes a fine evening!

Ingredients

• 2 portions of fresh sea bass
• olive oil
• 1 small fennel bulb, chopped
• 1 medium heirloom tomato, chopped
• fresh thyme
• black pepper
• lemon
• 2 large garlic cloves, crushed and minced

1. Lay out two pieces of parchment paper, large enough to envelop one piece of the fish.  Brush with olive oil.  Preheat the oven to 390F.
2. Lay down a bit of fennel, tomato, and a spring of thyme on each of the parchment pieces.  Wash and lightly oil the fish and lay, skin side down, on each of the parchment pieces.
3. Top each piece of fish with more fennel, tomato and thyme and add freshly grated black pepper, a clove of crushed and minced garlic, and approximately one teaspoon of fresh lemon juice.
4. Close up the parchment paper around the fish, and bake on the middle rack of the oven for 25 minutes.

A good side dish to the fish is quinoa cooked in the same ingredients.  Cook the quinoa while lightly sauteing what you have left of the fennel, garlic, and a shallot (if you have one).  Add some vegetable broth, fresh lemon juice and the remaining tomato.  When the quinoa is ready, add this vegetable mixture to the quinoa and heat to reduce the liquid.  It should be ready just in time to accompany the fish!

This meal is delicious served after an appetizer of Butternut Squash Soup and followed by Sweet Dessert  Guacamole.