I love the French cooking technique en papillote. It's a simple, healthy, and quick way to make a fish dinner. I also enjoy opening the parchment paper package at the dinner table!
This version combines lots of vegetables — tomatoes, green beans, zucchini, carrots, and garlic — with plump, succulent sea bass. White wine and tangy olive tapenade further season the moist fish.
For the virtually effortless recipe to this delicious dish, read more. 1/2 pint grape tomatoes Serves 4.
1/2 pound green beans, halved
1/4 cup extra-virgin olive oil
Salt and pepper
2 small zucchini, thinly sliced on an angle
2 small carrots, shredded
1 red onion, quartered and thinly sliced crosswise
2 cloves garlic, grated or finely chopped
2 teaspoons herbes de Provence
1 large lemon, cut into 8 slices
Four 6- to 8-ounce pieces sea bass
1/2 cup white vermouth or dry white wine
4 teaspoons black or green olive tapenade or chopped olives
1/2 pint grape tomatoes