I love Sea Bass, one of my favorite fish, so here is my favorite recipe for it. From Alfred Portale’s Simple Pleasures recipe book, it’s awesome, it’s the dish we make when we want a fancy dinner, it’s our New Year’s Eve dish every year, the best:
8 scallions, white part thinly sliced crosswise, green tops reserved
12 cilantro sprigs, leaves removed and chopped, stems reserved
4 striped bass filets (7 ounces each)
freshly ground white pepper
1 teaspoon grated lemon zest, plus 2 tablespoons freshly squeezed lemon juice
4 tablespoons (1/2 stick) unsalted butter
1 teaspoon ginger juice
3 tablespoon light sesame oil or walnut oil
1/4 cup soy suce
Preheat the oven to 450 degrees.
Prepare four 10-inch squares of parchment paper, and fold each in half in the center of each piece, make a bed of scallion tops and cilantro stems. (Or do the lazy version and do one large piece of parchment, we do one piece on the bottom, one piece on top and fold over the sides and staple together)
Season the fish fillets on both sides with salt and pepper, and place 1 fillet on top of each herb bed. Scatter the lemon zest over the fish, and top each fillet with 1 tablespoon of the butter (butter optional, we usually cut it to healthy it up, tastes just as good). Feel free to refrigerate the packets at this point until ready to use (the same day).
In a small bowl, whisk together the lemon juice, ginger juice, sesame oil, and soy sauce. Spoon the mixture over the fish. Fold the squares in half diagonally and seal all the edges by crimping them together. Put the packets on a cookie sheet.
Put the sheet in the oven and bake until the packets puff slightly, 8 minutes for thinner fillets, 10 minutes for thicker. Remove the packets from the oven.
To serve, cut open each papillote, being careful not to spill any liquids and avoiding the hot steam that may escape as you open it. Transfer 1 fillet to each of four warmed dinner plates, leaving the herbs behind. Pour the cooking liquid from the packets into a bowl, and spoon some over and around the fish on each plate. Scatter the chopped cilantro and sliced scallions over the fish, and serve immediately.