The secret to the incredible flavors in this dish is the use of parchment paper to wrap and seal the fish. This is a great recipe to prepare for special guests. You’ll have them thinking you’ve spent hours cooking when in reality you were only in the kitchen for thirty minutes. SERVES 4
• 4 large carrots
• 2 leeks, roots and top green portions removed
• 4 pieces parchment paper
• 4 6-ounce Chilean sea bass steaks
• 4 tablespoons extra virgin olive oil
• 2 tablespoons dry white wine
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon garlic powder
• 1 tablespoon dried dill weed
• 1 teaspoon freshly ground black pepper
1. Preheat oven to 425 degrees.
2. Peel carrots and cut into matchsticks. Cut leeks into matchstick pieces to match carrots. Cut each piece of parchment paper into a 12-inch square. Place equal amounts of carrots and leeks on each of the four squares.
3. Place one sea bass steak on top of each mound of veggies. Combine 1 tablespoon oil, ½ tablespoon (1½ teaspoons) wine, and ½ tablespoon lemon juice and drizzle the mixture over each piece of fish. Sprinkle with garlic powder, dill, and black pepper. Gather the sides of each parchment square together and tie with a piece of kitchen twine.
4. Bake for fifteen to twenty minutes, depending on the thickness of the fish. Open parchment and transfer fish and veggies to plates.
