Sea Bass en Papillote on the Grill
French-style parchment parcels filled with sea bass, leeks, and dry white wine cooked over fire.
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Ingredients
- 2 pieces Sea bass fillets (6 oz each)
- 1 large Leek, white and light green parts thinly sliced
- 1 medium Carrot, julienned
- 1/4 cup Dry white wine (like Sauvignon Blanc)
- 2 tablespoons Unsalted butter, chilled and cubed
- 4 stems Fresh thyme sprigs
- 1 half Lemon, thinly sliced into rounds
- 1 tablespoon Olive oil
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon Freshly ground black pepper
Instructions
- 1
Preheat your grill to medium-high heat (about 400°F) and prepare two large squares of parchment paper, approximately 12x15 inches each.
- 2
In a small bowl, toss the sliced leeks and julienned carrots with olive oil, salt, and pepper until evenly coated.
- 3
Fold each parchment sheet in half to create a crease, then open it back up and place half of the vegetable mixture on one side of the crease.
- 4
Season the sea bass fillets with salt and pepper, then place one fillet on top of each vegetable bed.
- 5
Top each fish fillet with two lemon slices, two sprigs of thyme, and a tablespoon of cubed butter.
- 6
Fold the parchment over the fish and begin crimping the edges tightly in small, overlapping folds to create a sealed half-moon pouch.
- 7
Before sealing the final inch of the pouch, carefully pour half of the white wine into each parcel, then immediately finish crimping to trap the liquid.
- 8
Place the parcels on the grill grates, close the lid, and cook for 10-12 minutes until the parchment puffs up significantly and turns golden brown.
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