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!
dinner, lunch, Main
Chef Billy Parisi
of sea bass cut into 4 fillets
bunch of green asparagus
bunch of purple asparagus
yellow tomatoes cut into 8 wedges each
red tomatoes cut into 8 wedges each
golden beets cut into 8 wedges each
spring onions cut into 4 quarters each
of I Can’t Believe It’s Not Butter + 4 tablespoons melted
juice of 1 lemon
of chopped fresh dill
sheets of parchment paper
Kosher salt and fresh cracked pepper to taste
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.
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.