From Baoshef
This fish and asparagus papillote (or parchment fish) are served in a bright green sauce. An easy, delicious, fresh and healthy dinner! Striped bass is a low-fat source of selenium and omega-3 fatty acids. Studies have found that eating grilled or grilled fish once a week boosts brain power and lowers the risk of Alzheimer’s disease and memory loss.
recipe
Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
2 servings
material
for the vinaigrette
2 tablespoons yellow mustard
1 tablespoon honey
1 tablespoon red wine vinegar
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
for vegetable salad
5 asparagus spears
3 white asparagus
1/2 medium-sized zucchini
1 tablespoon olive oil
1 teaspoon salt
1 tablespoon peas
1 medium tomato
for fish
2 tablespoons butter
5 slices ginger, sliced
3 green onions
6 oz striped base
1 tablespoon white wine
1/4 teaspoon salt
for green sauce
1/4 cup curly parsley
1/3 cup coriander
2 jalapenos
1 teaspoon lemon zest
2 tablespoons parmesan cheese
1 tablespoon mint
1/2 teaspoon black pepper
1/4 teaspoon salt
1/4 cup olive oil
direction
- To make the vinaigrette: In a large bowl, combine yellow mustard, honey, red wine vinegar, lemon juice, salt, black pepper and olive oil.
- How to make asparagus salad: Peel the roots of the asparagus and cut in half lengthwise. Cut the zucchini in half, remove most of the insides, then cut into thin strips. Place asparagus and zucchini in boiling water, add olive oil and salt, and add peas. Boil the vegetables for 2 minutes, drain and transfer to a bowl of cold water to cool. Slice the tomatoes, remove the insides and dice. Drain the blanched vegetables and toss the vegetables and diced tomatoes in the vinaigrette. set aside.
- To make a fish in Papillote: Butter a piece of parchment paper and place ginger, green onions and fish fillets on top. Season the fish with white wine and salt. Fold the edges of the parchment over the fish and staple each edge. Place the fish pack into the pot, cover, and steam the fish over medium-low heat for 5 minutes.
- How to make the green sauce: Chop the parsley, cilantro, and jalapenos and add them to the blender. Add lemon zest, Parmesan cheese, mint, black pepper, salt, and olive oil for a smooth sauce.
- To provide: A drop of green sauce in the middle of the plate. Place the steamed fish fillet on top. Arrange the asparagus salad on the side, drizzle the salad dressing over the fish, and serve immediately.
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