Sea Bass En Papillote With Watercress Chimichurri

Name: Sea Bass En Papillote With Watercress Chimichurri
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 c. couscous; 1 lemon, sliced into 8 rounds, plus 2 tablespoons lemon juice; 2 cloves garlic, sliced; 4 6-ounce skinless sea bass fillets; 12 oz. baby shiitake mushrooms, whole and trimmed if small (stemmed and halved if large); 1 medium shallot, 1/2 thinly sliced and 1/2 finely chopped; 1 Fresno chile, sliced; 5 tbsp. olive oil, divided; Kosher salt and pepper; 2 c. hydroponic watercress, finely chopped; 1/2 c. cilantro, finely chopped

This method makes cooking fish so simple.

By Joy ChoPublished: May 6, 2025

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sea bass en papillote with watercress chimichurri

Mike Garten

Yields:

4 serving(s)

Total Time:

30 mins

Cal/Serv:

521

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Light and bright, this fish recipe steams in parchment paper packets, which means the fillets stay moist and there’s less cleanup at the end of dinner. A weeknight win-win!

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Ingredients

1 cup
couscous
1
lemon, sliced into 8 rounds, plus 2 tablespoons lemon juice
2
cloves garlic, sliced
4
6-ounce skinless sea bass fillets
12 oz.
baby shiitake mushrooms, whole and trimmed if small (stemmed and halved if large)
1
medium shallot, 1/2 thinly sliced and 1/2 finely chopped
1
Fresno chile, sliced
5 Tbsp.
olive oil, divided
Kosher salt and pepper
2 cups
hydroponic watercress, finely chopped
1/2 cup
cilantro, finely chopped

Directions

1. Step 1Arrange racks in upper and lower thirds of oven and heat oven to 400°F. In medium bowl, stir together couscous and 1 1/4 cups water. Let sit until water is absorbed, about 15 minutes. Fluff with fork.
2. Step 2Meanwhile, fold four 12- by 16-inch sheets parchment paper in half crosswise and unfold. Place 2 lemon rounds near crease of 1 side of each sheet and top with sliced garlic; top with sea bass fillets along crease. Arrange mushrooms around fish. Top fish with sliced shallot and chile. Drizzle everything with 2 tablespoons oil and season with 1/4 teaspoon each salt and pepper.
3. Step 3Fold parchment over fish and vegetables and, starting at bottom edge of parchment at the crease, make small overlapping, concentric folds to create half-moon-shaped package and completely seal sides, folding final corner slightly underneath. Divide between 2 rimmed baking sheets and roast, rotating position of pans halfway through, until fish is cooked through and mushrooms are tender, 10 to 12 minutes.
4. Step 4Meanwhile, in medium bowl, stir together chopped shallot and lemon juice; let sit 5 minutes. Stir in watercress and cilantro, 1/8 teaspoon each salt and pepper, and remaining 3 tablespoons oil.

Recipe Tip: Fold parchment over fish and vegetables and, starting at bottom edge of parchment at the crease, make small overlapping, concentric folds to create half-moon-shaped package and completely seal sides, folding final corner slightly underneath.

NUTRITIONAL INFORMATION (per serving): About 521 calories, 21 g fat (3.5 g saturated), 70 mg cholesterol, 317 mg sodium, 43 g carbohydrates, 5 g fiber, 3.5 g sugar (0 g added sugar), 40 g protein

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