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Striped Bass “En Papillote” with Roasted Sunchokes, Carrots & Leeks

November 6, 2016 |
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Recipe courtesy of Chef Tom Armstrong
as seen on episode “Hybrid Striped Bass“, Season 6

Striped Bass “En Papillote” with Roasted Sunchokes, Carrots & Leeks

Serves 4

Ingredients:

  • 4 sheets baking parchment, 12”x12”
  • 4 teaspoons + 2 teaspoons + 4 teaspoons extra-virgin olive oil
  • 4 (5 ounce) striped bass filets, skin off, pin bones removed
  • sea salt & white pepper
  • 4 oranges, supremed
  • 2 ounces mixed olives, chopped
  • 2 tablespoons capers
  • 4 tablespoons dry white wine (such as Sauvignon Blanc)
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon fresh parsley, chopped
  • Roasted Sunchokes, Carrots and Leeks (recipe below)

Directions:

(Note: Unless working with double ovens, roast vegetables first and then turn up oven to 450°.) Lay out 4 sheets of parchment on a flat working surface. Add 1 teaspoon of olive oil to the center of each sheet. Lightly season each filet with salt & pepper and place one on each sheet. In a mixing bowl, toss oranges, olives & capers with 2 teaspoons of olive oil. Spoon orange mixture over filets. Fold parchment into a triangle and fold around edges until almost sealed. Add 1 tablespoon of wine to each packet and seal completely. Lay the packets on a baking sheet & bake at 450° for 8-10 minutes. (Paper will brown slightly & should puff up as the fish steams.) Divide the roasted vegetables among 4 plates. (Recipe follows.) Top each w/ 1 filet. Spoon remaining juices from packets over fish. Sprinkle each with basil & parsley. Drizzle each with 1 teaspoon olive oil.

Roasted Sunchokes, Carrots & Leeks

Ingredients:

  • ¼ cup expeller-pressed canola oil
  • 2 teaspoons sea salt
  • ½ teaspoon white pepper
  • 1 pound sunchokes, washed and cut in ½ inch pieces
  • ½ pound carrots, peeled and cut in ½ inch pieces
  • 2 medium leeks, sliced and washed

Directions:

Preheat oven to 375°. Toss sunchokes and carrots with canola oil, salt and pepper. Transfer to foil-lined sheet pan. Placed in preheated oven and roast for 10 minutes. Stir, rotate and roast for another 10 minutes. After 20 minutes, stir in leeks and roast for an additional 5 minutes

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Category: Recipes

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