Striped Bass en Papillote

Striped Bass en Papillote

Sarah MickeyAll Recipes, Fiddlehead Fern Recipes, Fish Fillet Recipes, Seafood Recipes, Wild Produce Recipes 1 Comment

Striped Bass en Papillote

Makes 4 Servings
Chablis or Greco di Tufo

Baking en papillote is a tasty, lower fat cooking method (you can even omit the tablespoon of butter in this recipe) that really works well with fish.

  • 12 Cipollini Onions
  • 1 Lemon
  • 24oz of Striped Bass Fillets
  • 20 Fiddleheads, blanched (how to blanch fiddleheads) (you could substitute asparagus)
  • 20 Fresh Morel Mushrooms
  • 4 tbsp of Butter
  • 8 sprigs of Fresh Thyme
  • 8 tbsp White Wine
  • Parchment Paper



Bring a pot of water to a boil on the stove. Peel the cipollini onions.


Blanch the cipollinis in the boiling water for 1 ½- 2 minutes depending on size. Shock them in ice water to stop the cooking process.


Slice a lemon thinly. Salt the bass and cut it into 6oz portions.


Preheat your oven to 375 degrees.


Cut parchment paper into 4 large heart shapes, each big enough to hold one portion of fish on one side of the heart.


On one side of each heart lay in ¼th of the lemon slices. Put the fish fillet portions on top of that.


Add five fiddleheads, five morels, three chipollini onions and two thyme sprigs to each heart.


Top the fish with a tablespoon of butter and pour in two tablespoons of white wine.


Fold the other half of the heart over the fish, and roll the edges to create a seal. Staple the roll to keep it closed.


Put the papillote envelopes in the oven on a baking sheet. Bake until they start to puff up and billow steam.


Continue to bake for another four minutes, then remove from the oven (they should be in there for about 15 minutes total). You can either cut them open in the kitchen or at the table.

Comments 1

  1. I love cooking in paper. Simple and easy, and it looks great to cut it open and leave it on the plates, too.

    This recipe looks delicious!

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