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Parchment Wrapped Chilean Sea Bass with Horseradish Cream Sauce
Ingredients
- Sea Bass
- 4 8-ounce Sea Bass
- 2 oz. Chopped Fresh Thyme
- 1 oz. Chopped Fresh Parsley
- 1 turnip par cooked and diced
- 1/2 bunch chopped Green Onions
- 1 yukon potato par cooked and diced
- 1 carrot par cooked and diced
- 8 ounces of par cooked snow peas
- 1 parsnip par cooked and diced
- 1 diced roma tomato
- Salt and Pepper to taste
- Horseradish Cream Sauce- Makes 1 cup
- 1/2 cup of heavy cream
- 1/2 cup of Sour Cream
- 3 Tablespoons Fresh grated horseradish
- 1 Tablespoons Fresh thyme leaves
- Salt and pepper
- 1 Tablespoon lemon juice
Instructions
- Sea Bass
- Cut Parchment into a perfect 14 inch by 14 inch square. Fold in half and cut into a heart shape. Lay sea bass skin side down on one side of the parchment “heart”. Place vegetables, herbs, salt and pepper on sea bass. Fold the other side of the parchment “heart” over the fish. Carefully attach sides of parchment by folding over the parchment paper. Repeat process with remaining fish. Place parchment wrapped sea bass on sheet trays and roast for 12 to 15 minutes in the oven or until the parchment turns light brown. Open parchment just before serving. Serve with horseradish sauce.
- Horseradish Cream Sauce
- Combine all ingredients except lemon juice into glass bowl and refrigerate until needed. Finish sauce by whisking in lemon juice. Check seasonings. This is a great sauce to accompany all proteins or vegetables. Can be served warm by heating on lowest melt or simmer feature on burner. Stir constantly to prevent sauce from breaking.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/