Sea Bass en Papillote with Fennel

Ingredients:

4 sea bass fillets (about 6 oz each)
2 fennel bulbs, thinly sliced
4 sprigs of fresh thyme
2 garlic cloves, minced
4 tbsp white wine
4 tbsp olive oil
Salt and pepper to taste

Instructions:

Preheat your oven to 400°F.
Cut four 12-inch square pieces of parchment paper and fold each in half. Open them up and lay them flat on a clean work surface.
Arrange the sliced fennel in the center of each piece of parchment paper. Season with salt and pepper.
Place a sea bass fillet on top of the fennel on each piece of parchment paper.
Divide the minced garlic and fresh thyme sprigs evenly among the four dishes.
Drizzle each fish fillet with 1 tbsp of olive oil and 1 tbsp of white wine.
Carefully fold the parchment paper over the fish and fennel, starting at one corner and crimping the edges together to create a sealed pouch.
Place the pouches on a baking sheet and bake in the preheated oven for 15-20 minutes, or until the fish is cooked through and opaque.
Carefully open the parchment paper pouches and serve the sea bass with the fennel and juices on top.

Verdict:

Sea bass en papillote with fennel is a light and flavorful dish that is perfect for a romantic dinner or a dinner party. The fish is perfectly cooked and infused with the flavors of garlic, thyme, and white wine. The fennel adds a sweetness and texture to the dish that complements the sea bass perfectly. This dish is not only delicious, but it’s also easy to prepare and looks impressive when served.

Serving Suggestions:

This dish pairs well with a side of roasted potatoes or steamed green beans. Serve with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc. Finish off the meal with a light dessert, such as fresh berries and whipped cream.