|A perfect fresh summer meal!|
Fresh Fish Fanatics had Black Sea Bass for sale and we were lucky to get two great-looking steaks since Chris is only allowed to catch one fish each time his crew goes out. This is the first time we've had it, but definitely won't be the last! It was firm and mild, and a perfect complement to the vegetables we paired it with. Our tomatoes are starting to come in en mass, so we used them in both dishes. They're sweet and delicious.
|Just look how beautiful that fish is!|
People often ask me what to make when they're cooking for company. I always recommend cooking chicken or fish en papillote. You can wrap the packets in foil or parchment paper and the flavor combinations are endless. You can prepare it ahead of time and pop it in the oven while enjoying appetizers. To increase the dramatic effect, you can allow each guest to open the packet at the table.
Black Sea Bass en Papillote
Preheat the oven to 425 degrees.
Ia small bowl, stir together:
2 cups chopped frozen Spinach, thawed in the microwave and squeezed to remove excess liquid
2 Tablespoons Lemon Olive Oil
1 teaspoon Sunny Paris Seasoning
a pinch of Salt
Place a mound of seasoned spinach in the center of each piece of foil.
Nestle the Black Sea Bass in the center. (This method will work with any firm fish.)
Sprinkle the fish with Salt, Pepper, and Sunny Paris Seasoning
Place slices of Lemon on top of fish.
Surround Spinach with as many Cherry Tomatoes as you like (we used Sun Gold from our garden)
Seal packets by folding towards the center and rolling down, then folding edges towards the middle - the important thing is to make sure they're sealed because the fish will steam inside the packet.
Place packets on a foil-lined baking sheet.
Bake for 15 minutes.
Be careful when you open the packets - they'll be steamy!
You can lift them out of their pouches with a spatula, or serve them in their pouches.
Spinach Tortellini in Fresh Tomato Cream Sauce
Set a large pot of water to boil, and cook an 8 ounce package of Spinach Tortellini according to package directions (we used Trader Joe's).
In a medium skillet, over medium heat, saute 3 ounces finely diced Pancetta.
When Pancetta begins to brown, add 2 Spring Onions, finely chopped, stir occasionally.
When Onion begins to soften, stir in:
2 cups chopped tomatoes (we used a variety from our garden)
1 Tablespoon Olive Oil
2 - 3 Tablespoons fresh Basil chiffonade
Pepper (you probably won't need Salt because the Pancetta is already salty), to taste
When Tomatoes break down and begin to create the sauce, stir in 1/4 cup Cream.
Strain Tortellini and stir into sauce.
Top with shredded Parmesan Cheese, to taste.
|Display window at the Langham Huntington Hotel in Pasadena, CA.|