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!
Servings: 4
Prep Time: 45 minutesminutes
Cook Time: 25 minutesminutes
Total Time: 1 hourhour10 minutesminutes
Ingredients
1poundof sea bass cut into 4 fillets
1bunch of green asparagus
1bunch of purple asparagus
2yellow tomatoes cut into 8 wedges each
2red tomatoes cut into 8 wedges each
4golden beets cut into 8 wedges each
4spring onions cut into 4 quarters each
½cupunsalted butter + 4 tablespoons melted
juice of 1 lemon
1tablespoonof chopped fresh dill
4sheets 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.