Black Bass en Papillote

  • Yield 4 servings

Savory black bass wrapped in parchment paper with mushrooms, lemons and herbs from top Chicago restaurant <i>RIA</i>.

Blass bass


4 -- filets black bass (halibut, black cod, salmon, any fish)
1 -- bulb fennel, sliced in 16ths
2 tablespoons butter
4 cups button mushrooms (substitutes: shitake, oyster)
1 -- bunch scallions, whites part sliced, greens left whole
1 cup lobster stock (substitutes: chicken base, or water)
4 tablespoons olive oil
4 -- cloves garlic, minced
2 tablespoons capers (optional)
4 -- sprig thyme (substitute: dried)
4 -- slices lemon


  1. Melt butter in sauté pan, add mushrooms and sauté until lightly colored. Add garlic and scallion whites; cook for 3 minutes until tender and remove from heat. 
  2. Spread out four 18-inch square pieces of parchment paper and brush the paper with butter.  Divide all ingredients among 4 different sheets of parchment paper and top with the black bass. 
  3. Season the fish with lemon, salt, and pepper.  Take all four corners of the parchment paper and gather at the top, tying it together with a string.  This can sit in the fridge for up to four hours until ready to bake. 
  4. Bake in the oven at 350F for 13 minutes.  Remove, untie the parchment paper and serve.

—Recipe by Danny Grant



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