Sunday, February 1, 2009

Chilean Seabass Baked "en papillote" with Red Bell Peppers, Lime and Tamarind

The weather decided to give us a break this weekend by finally granting us milder temperatures. Today was an ideal day to enjoy the outdoors in the snow. After a grueling, but worthy trip of cross-country skiing, I was up to making something quick to eat, but gratifying, baked fish with a generous serving of pasta. There is no easier and cleaner way to prepare fish than "en papillote". No mess and no fuss.

I simply used a large baking dish lined with parchment paper into which I drizzled beautiful seabass fillets with tamarind sauce, lime juice and olive oil. The whole was garnished with dill and slices of grilled red bell peppers. The red bell peppers and the tamarind sauce gave the fish a wonderful aromatic blend of sweetness and tanginess.

For this recipe, I chose the Chilean Seabass. Chilean Seabass is found mostly in cold waters near the Antarctic, and so is filled with protein and “good fat”. As a result, this fish is very moist and tender when cooked. Just a touch of olive oil is sufficient. Absolutely magnificent.

Preparation : 10 minutes, Baking: 20 minutes.

Recipe “au pif”:4 large fillets of Chilean Seabass (or any other seabass you can find)
½ of grilled/broiled red bell pepper, sliced
1 tbsp organic tamarind sauce (or more to taste)
1 tbsp lime juice
1 fresh lime thinly sliced
3 tbsp of olive oil
1 garlic clove, minced
2 tbsp fresh grated ginger
1 tbsp minced fresh dill
2 tsp toasted sesame seeds to garnish

Preheat oven at 350F.

Line a large baking dish or pan with 4 large sheets of parchment paper.

Dispose the individual fillets on each sheet.

Drizzle each fillet with tamarind sauce, lime juice and olive oil.

Sprinkle the garlic and the ginger over the fillets.

Garnish each fillet with fresh dill, red bell pepper slices and lime slices.

Fold the two long ends of the parchment paper over the fish, make pleats and seal so that each “papillote” is almost air-tight.

Put in oven and bake for about 20 minutes.

Sprinkle the toasted sesame seeds on top of the fish.

Serve with rice or a generous portion of your favourite pasta.

Serves 4 people.



At Home with Kim Vallee said...

This is my type of recipe. And I am due for cooking a fish dish.

Chocolate Shavings said...

That dish sounds right up my alley!

Jo said...

I just made a baked fish dish as well over the weekend. Yours look absolutely delicious.

Kevin said...

That fish looks good!