• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Chef Billy Parisi logo

  • Recipes
    • Courses
      • Beverages
      • Appetizers
      • Breakfast
      • Salads
        • Salad Dressings
      • Soups
      • Main Dish
      • Pasta
      • Sauces
      • Side Dishes
      • Bread Recipes
      • Dessert
    • Ingredient
      • Beef
      • Lamb
      • Chicken & Poultry
      • Pork
      • Seafood
      • Vegetarian
    • Occasion
      • Grilling and BBQ
      • Holiday
      • Entertaining
  • Video
  • Cooking Tips
  • About
  • The Studio
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube

Recipes » Courses » Main Dish » Sea Bass En Papillote with Lemon Dill Buttery Spread

Sea Bass En Papillote with Lemon Dill Buttery Spread

Posted on August 31, 2015 By Chef Billy Parisi

  • Share
  • Tweet
Jump to Recipe Print Recipe

If there’s one thing I wish we would eat more of, it’s fish!  My wife and little girl are a little bit picky and only seem to like the ones that are $30 a pound, go figure, like Sea Bass, Halibut, Crab Legs, etc.  However, I do like to treat them with these extra tasty fishies on occasion and load it up with flavor and vegetables.  There is no cleaner way to eat than en papillote, which means cooked in parchment paper.  As tomatoes and asparagus are coming on the scene, I decided to throw those in the mix along with some spring onions and golden beets.

Billy Parisi 1 jpg     Billy Parisi 2

While all of the vegetables and fish are so good in their natural state, they do need some additional good fat for flavor. Good fats are a source of energy and essential fatty acids your body can’t produce on its own. They can include eating things like almonds, avocado, or even cooking your food in buttery spreads.  While fish are already loaded with Omega-3’s EPA-DHA, I Can’t Believe It’s Not Butter just adds to the equation by providing plant-based Omega-3 ALA and Omega-6 LA

Billy Parisi 3     Billy Parisi 4

An easy way to get some good fats into your diet along with some killer flavor, is to make an herb buttery spread.  Coupling Sea Bass along with plant-based oils is fantastic way to incorporate more good fats as well as superb flavor! The rich buttery flavor of I Can’t Believe It’s Not Butter paired with lemon, dill, salt and pepper is the perfect combo for my Sea Bass en Papillote.  While the buttery spread is nice and seasoned in its natural state, I always think it’s a good idea to add a little more because it will be used as a huge seasoning ingredient to the overall dish.

To make sure the delicious fresh vegetables get a little more flavor, and increasing the potential to brown them, is by melting a tablespoon of I Can’t Believe It’s Not Butter and drizzle it over the top of the fish and veggies before cooking it on the oven.

Billy Parisi 5

I can’t express to you how delicious this dish is, seriously make it as soon as you can.  When you incorporate lots of vegetables, good fats and lean proteins your diet, it is amazing how good you feel.

Billy Parisi 6

Compensation for this post was provided by Unilever via AOL Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Unilever or AOL.

Print Recipe

Sea Bass En Papillote with Lemon Dill Buttery Spread

Looking for a healthy delicious meal? Try this amazing Sea Bass En Papillote with Lemon Dill Buttery Spread recipe!
Prep Time45 mins
Cook Time25 mins
Total Time1 hr 10 mins
Course: dinner, lunch, Main
Cuisine: American
Servings: 4
Calories: 365kcal
Author: Chef Billy Parisi

Ingredients

  • 1 pound of sea bass cut into 4 fillets
  • 1 bunch of green asparagus
  • 1 bunch of purple asparagus
  • 2 yellow tomatoes cut into 8 wedges each
  • 2 red tomatoes cut into 8 wedges each
  • 4 golden beets cut into 8 wedges each
  • 4 spring onions cut into 4 quarters each
  • ½ cup of I Can’t Believe It’s Not Butter + 4 tablespoons melted
  • juice of 1 lemon
  • 1 tablespoon of chopped fresh dill
  • 4 sheets of parchment paper
  • Kosher salt and fresh cracked pepper to taste

Instructions

  • Preheat the oven to 400°.
  • In a small bowl whisk together ½ cup of I can’t Believe It’s Not butter, lemon juice, dill, salt and pepper and set aside in the refrigerator to keep cool.
  • Place 4 green and 4 purple asparagus down in the middle of the right half of the parchment paper.
  • Put 1 Sea Bass fillet on top of the asparagus and around it garnish with 4 yellow tomato wedges, 4 red tomato wedges, 4 quarters of spring onions 8 golden beet wedges.
  • Drizzle 1 tablespoon of melted I Can’t Believe It’s Not Butter all over the sea bass and vegetables and also season with salt and pepper.
  • Fold the parchment over to cover the fish and starting in the top left corner and working around the bottom left corner fold several small creases so that it becomes air tight.
  • Repeat the process 3 more times and place the en papillote’s onto a sheet pan lined with parchment paper.
  • Bake the pan in the oven for 25 minutes.
  • Once finished, remove from the oven and tear the en papillote’s open and add a dollop of lemon-dill buttery spread.

Notes

One serving of I Can’t Believe It’s Not Butter (1 Tbsp.) contains 295mg of omega-3 ALA, which is 18% of the 1.6g daily value for ALA.

Nutrition

Calories: 365kcal | Carbohydrates: 11g | Protein: 23g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 152mg | Sodium: 350mg | Potassium: 736mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1530IU | Vitamin C: 15.2mg | Calcium: 52mg | Iron: 2.1mg
Sea Bass En Papillote with Lemon Dill Buttery Spread was last modified: May 30th, 2019 by Chef Billy Parisi

FREE EMAIL SERIES

5 Secrets to Make Homemade Taste Better

Chef Billy's go-to tips that transform “blah” into “brilliant”!

Previous Post: « Grilled Chicken and Vegetables with Garlic Chive Butter
Next Post: Coconut Smoothie with Fresh Berries and Granola »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

ABOUT ME

I’m Billy Parisi and thanks for checking out my site! I’m a culinary school grad that spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now I write recipes, take pictures of’em, shoot some video, occasionally hosting on TV, checking out the latest fashion, hangin with my wife and daughter and watching a whole bunch of college sports. Hope you enjoy my twists on classics as well as new innovations! Read More…

free email series

5 Secrets to Make Homemade Taste Better

Chef Billy's go-to tips that transform “blah” into “brilliant”!

FEATURED IN

POPULAR POSTS

  • cutting board with different onion cuts How to Cut an Onion
  • cast iron skillet with chicken fried steak and gravy Chicken Fried Steak Recipe
  • Smoked Pulled Pork Shoulder Recipe
  • Lobster Roll Recipe with Mayonnaise on Brioche Buns
  • vinegar based coleslaw recipe with apple cider vinegar Vinegar Based Coleslaw Recipe
  • bowl of tomato sauce with spinach gnudi Easy Italian Gnudi Recipe

Footer

As Seen On:

Copyright © 2021 Chef Billy Parisi | Privacy Policy