Sea Bass En Papillote with Lemon Dill Butter

Emily Kelly
Updated

By Billy Parisi

If there's one thing I wish we would eat more of, it's fish, and 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.

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.

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.

Photos of Sea Bass En Papillote with Lemon Dill Butter recipe:



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

Directions:

  1. Preheat the oven to 400°.

  2. 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.

  3. Place 4 green and 4 purple asparagus down in the middle of the right half of the parchment paper.

  4. 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.

  5. 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.

  6. 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.

  7. Repeat the process 3 more times and place the en papillote's onto a sheet pan lined with parchment paper.

  8. Bake the pan in the oven for 25 minutes.

  9. Once finished, remove from the oven and tear the en papillote's open and add a dollop of lemon-dill buttery spread.

For full post, visit Billy Parisi.

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.

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