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HOEGAARDEN Sea Bass Papillote

January 14, 2010 9:20:57 AM PST
RECIPES FROM "SAVOURING PERFECTION" Courtesy of Stella Artois INGREDIENTS
  • 4 4 oz fresh sea bass
  • Papillote paper (parchment paper)
  • 2 onions
  • 2 bulbs fennel (cored and chopped)
  • 3 tomatoes (quartered, seeds removed)
  • 1 cup clam juice
  • 1 cup HOEGAARDEN
  • 4 oz virgin olive oil
  • 1/2 cup fresh cilantro (chopped)

    PREPARATION

    Preheat oven to 375°. Using a sauté pan, cook the fennel and onion in virgin olive oil until translucent; add the clam juice and reserve.

    Place the sea bass in the middle of the parchment paper. Cover with clam juice, fennel, tomatoes and a drizzle of olive oil. Bake for 4 to 6 minutes until the paper is filled with steam and it has obtained a nice brown color. Open the papillote and serve in a dish, sprinkle the fennel and chopped cilantro on top for garnish before serving.


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