Gluten Free Sea Bass & Potatoes en Papillote Recipe

Gluten Free Sea Bass & Potatoes en Papillote Recipe

Gluten Free Sea Bass & Potatoes en Papillote Recipe

I’m always up for serving food in a cool presentation. And when that presentation is fancy, improves the flavor of the ingredients and is easy to boot, well I’m not just up for it. I am over the moon about it.

Sea Bass & Potatoes en Papillote, aka Fancy Schmancy Fish is just fish, veggies and some seasoning cooked in parchment paper. And that’s what I made for Sunday Dinner this week. It was so wonderful, looked oh so tres chic and so super simple I can’t believe I haven’t been doing this for years.

Basically you wrap up the food in parchment (or you can use foil), toss it in the oven and then listen to the oohs and ahhs at serving.

Sea Bass is pretty expensive and I’m not even sure if it is politically correct to eat anymore (but it is oh so yummy) so you can certainly use halibut or cod – just be sure and get thick slices, about one inch thick, so it won’t get overdone.

Here’s a step-by-step on how to do it.

Gluten Free Sea Bass & Potatoes en Papillote Recipe

Directions

 

Gluten Free Sea Bass & Potatoes en Papillote Recipe How ToTake a piece of parchment (or foil) that is about 15 inches by 15 inches and lay it on a work surface.  Slice up 2 small new potatoes very thinly – about 1/8th of an inch thick and lay in the center of the parchment.  Season the potatoes with salt and pepper.

 

Gluten Free Sea Bass & Potatoes en Papillote Recipe How ToLay a 6 ounce piece of fish (sea bass, cod, halibut, etc.) that is about 1 inch thick on top of the potatoes and season that with salt and pepper.


Gluten Free Sea Bass & Potatoes en Papillote Recipe How ToScatter a few cherry or grape tomatoes around the fish.

 

Gluten Free Sea Bass & Potatoes en Papillote Recipe How ToSprinkle on a green onion that has been thinly sliced.


Gluten Free Sea Bass & Potatoes en Papillote Recipe How ToAdd a sprig of thyme and a small drizzle of olive oil.

 

Gluten Free Sea Bass & Potatoes en Papillote Recipe How ToPull the edges of the parchment together at the top and fold over about 1/2 inch.  Keep folding over and over (about 4 or 5 times) until the top is snug to the fish.

 

Gluten Free Sea Bass & Potatoes en Papillote Recipe How ToIt will now look like this.


Gluten Free Sea Bass & Potatoes en Papillote Recipe How ToTwist the open ends of the packets around twice to wrap securley.

 

Gluten Free Sea Bass & Potatoes en Papillote Recipe How ToTry a piece of string around each end (this is not completely necessary but it sure looks cool).

 

Gluten Free Sea Bass & Potatoes en Papillote Recipe How ToPlace your packet on a baking dish and bake in a preheated 425 degree oven for 20 minutes.


Place the cooked packets on individual dinner plates and serve.  You can either cut the packets open or let your guest do it themselves.  Smile and graciously accept the proponderance of compliments about your gourmet cooking!

Gluten Free Sea Bass & Potatoes en Papillote Recipe How To

A few tips:

You can use a thinner cut of fish but then don’t use  root vegetables (potatoes, carrots, etc) in the dish because they won’t get cooked through and reduce your cooking time to 15 minutes.

Make sure your packets are wrapped up tightly to prevent the steam from escaping. Basically you are cooking with steam here, so harness that power!

You can use foil instead of parchment and then you don’t need the string.  I think it would look really cool to wrap up foil packets for a New Years Eve dinner that has a silver and white theme, don’t you?

This is a method, so change up the ingredients anyway you like and have fun.  How about some gluten-free soy sauce with bok choy and water chestnuts, or sliced fennel with orange slices, tomatoes, garlic, black olives and herbs de provence? Let your imagination take hold and go wild. 

Servings

This Gluten Free Sea Bass & Potatoes en Papillote Recipe serves 1

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Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Celiac Dinner Fish Gluten-Free Healthy Papillote Potatoes Recipe Vegetables
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  1. Meg's Gut
    December 8, 2009

    yum! looks great- and easy too!!

  2. GF Gidget
    December 8, 2009

    I had completely forgotten about that cooking method!
    PS- I love your Christmas manicure!

  3. Bellini Valli
    December 9, 2009

    I love this presentation. It does make for fancy schmanzy fish. I could always parboil the potatoes first if I used a fish that had a short cooking time.(a little trick from Jamie Oliver)…

  4. gfe--gluten free easily
    December 9, 2009

    Oh, I love this recipe and idea! Love it just as shown, but you could do this with so many different fish and veggies as you said.

    Thanks, Carol!

    Shirley

  5. Christie @ Honoring Health
    December 9, 2009

    White fish is on my menu for tonight, I have never cooked it like this but think I will give it a try tonight. Thanks for the idea!

  6. Tasty Eats At Home
    December 9, 2009

    Your packets look so gorgeous! Mine never look as pretty. :) Maybe I need to follow your step-by-step instructions and it'll be even prettier. That being said, I love to cook fish this way – so tasty! And healthy!

  7. Peter G
    December 9, 2009

    For me this is the best way to prepare fish…love the addition of the potatoes Carol.

  8. Cathy
    December 9, 2009

    I bet you could even experiment with putting them in a crockpot.

  9. Lauren
    December 10, 2009

    Mmm. This looks so yummy!

  10. JennDZ - The Leftover Queen
    December 10, 2009

    This is a really beautiful looking dish!

  11. Daily Spud
    December 14, 2009

    I have to agree – the potential plaudit-to-effort ratio for this dish is agreeably high! I made a version of this lately while attending a class in a local cookery school – it involved leeks, butter, white wine and fennel, as well as the sea bass, and was absolutely divine. Naturally, I will have to try a version with spuds next :)

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